Trout and chorizo potato salad
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Potato Salad with Trout & Chorizo

A filling and tasty potato salad that will be the star of any BBQ!
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 289kcal
Author Slow The Cook Down

Ingredients

For the fish

  • 2 trout fillets
  • veg oil
  • salt
  • pepper
  • 1 tsp dried Italian herbs
  • 1 tsp dried dill
  • 1 tsp dried thyme

To make the vinaigrette

  • 1 tbsp salt
  • 1 tbsp pepper
  • 3.4 ounces white wine vinegar (100ml)
  • 2 egg yolks
  • 1 tbsp wholegrain mustard
  • 1 tbsp dried Italian herbs
  • 2 tbsp sugar
  • juice of 1/2 lemon
  • 3.4 ounces olive oil (100ml)

To build the salad

  • 2.2 pounds new (salad) potatoes (1kg)
  • 1 red onion sliced
  • 7 ounces fine green beans (200g)
  • 7 ounces chorizo (chopped into bite size pieces (200g)
  • 4 eggs
  • handful of fresh dill finely chopped
  • small handful of fresh mint finely chopped

Instructions

  • First, marinate the trout.  put a little oil on the fillets and in a bowl mix together the salt, pepper, Italian herbs, dill and thyme.  Rub all over the fish, cover and place in the fridge.
  • Next, on to the vinaigrette. In a bowl place all of the ingredients apart from the oil and using a hand whisk, combine.  Then, whilst whisking, slowly pour in the oil until the ingredients come together.  Put in the fridge until needed.
  • Fill a large pan with water and a pinch of salt and bring to the boil.  Add the salad potatoes and boil for about 15mins.  Be careful not to over cook the potatoes, you want them to keep their firmness.  Test with a fork so that you know when they are ready.  Drain and leave to one side to cool.
  • In a large frying pan, heat a little oil and fry the sliced red onion.  Again, you don't want to over cook these, just enough so that they start to soften.  Leave to one side. In the same pan add the green beans.  Squeeze a little lemon juice over with a sprinkle of salt and pepper and cook until tender.  Leave to one side.
  • Add a little more oil to the pan and throw in the chopped chorizo.  Cook until slightly crispy on the outside.
  • In a small saucepan of water, boil 4 eggs for around 8 minutes and leave to one side to cool.
  • Take the fish out of the fridge and heat a frying pan on a medium high heat.  Add the fish skin side down and fry for about 4mins until the skin starts to go crispy, then flip over and cook the flesh.  While the fish is cooking, peel off the skin and put to one side.  Gently, using a spatula, start to break up the fillets as you cook it.  Once cooked through put the flaked fillets to one side and put the skin back into the pan to nicely crisp up.
  • Cut the potatoes in half and place in a large serving bowl.  Add in the onion, beans, chorizo, onion and flaked trout.  Peel the eggs and cut into 8ths and place in the bowl and break up the crunch trout skin and add in.
  • Pour over the vinaigrette and gently mix everything together.  A potato salad that will be the highlight of any BBQ!

Notes

Nutritional values are based on one of twelve servings.

Nutrition

Calories: 289kcal | Carbohydrates: 21g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 842mg | Potassium: 590mg | Fiber: 4g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 23.6mg | Calcium: 81mg | Iron: 2.9mg