Lemon & dill rainbow trout with pickled potato salad & radish slaw

Try trout as an alternative to a traditional meat roast. It still feels special, but cooks more quickly, with minimal prep. Serve with potato salad and slaw

Prep:30 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 725
fat 30g
saturates 6g
carbs 58g
sugars 0g
fibre 10g
protein 49g
salt 1.12g

Ingredients

4 medium rainbow trout , gutted and cleaned
1 lemon , sliced, plus extra wedges to serve
handful of dill
olive oil , for roasting and drizzling
200g radishes , cut into matchsticks
½ hispi cabbage , core removed and finely shredded
2 tbsp extra virgin olive oil
2 tbsp finely chopped parsley
2 ½ tbsp white wine vinegar
pinch of sugar
1.5kg new potatoes , halved or quartered if large
2 tbsp white wine vinegar
½ tbsp honey
3 tbsp mayonnaise
10 cornichons or 5 gherkins, finely chopped
10 silverskin pickled onions , finely chopped
1 tbsp wholegrain mustard
3 tbsp soured cream
1 tbsp finely chopped dill
1 tbsp finely chopped parsley
1 tbsp finely chopped chives

Method

For the potato salad, boil the potatoes in a pan of salted water for 10-15 mins until fork-tender. Drain well, then tip back into the pan and leave to steam-dry for a minute. Mix in the vinegar, honey and some seasoning, then leave the potatoes to absorb the dressing as they cool.
Heat the oven to 200C/180C fan/gas 6 or an air fryer to 180C. Stuff the fish cavities with the lemon slices and a few dill sprigs. Rub all over with oil, put on a baking tray and season inside and out. Squeeze over a few lemon wedges, then roast or air-fry for 20 mins until the fish skin is lightly golden and the flesh is flaky when pressed.
Meanwhile, mix all the slaw ingredients together in a non-metallic bowl and season well. Put the cooled potatoes in a serving bowl and stir in the remaining salad ingredients, and season. Taste and add a splash more vinegar, soured cream or mayonnaise, if needed. Serve the roasted trout with the potato salad, slaw and the remaining dill scattered over.