New Potato and Grilled Trout Salad with Dijon and Parsley Dressing
(adapted from Woman and Home)
400g new potatoes, large ones halved
3 trout fillets
1 tbsp grainy mustard
40g capers, drained and rinsed
100g cornichons, sliced
6 spring onions, sliced2 tbsp Dijon mustard
2 tbsp white wine vinegar
large pinch sugar
4 tbsp olive oil
Put the potatoes in a large pan of boiling water and cook for 15 to 20 mins until tender. Drain and allow to cool for a few minutes. Heat the grill to high, spread the mustard over the trout fillets and grill for 8 to 10 mins until just cooked through.
Toss the potatoes through with the capers, cornichons and spring onions and season. Mix the mustard together with the vinegar and sugar, and add the oil gradually to form a thick vinaigrette. Season well.
When the trout is cooked through, flake into large pieces. Dress the potatoes with the vinaigrette, scatter over the parsley and top with the trout flakes. Serve warm immediately, or leave to cool and pack into your lunch box.