Recipe: Poached Trout with a Warm potato salad

Trout often loses out to it’s more readily available pink mate the ‘Salmon’, but, if you’re lucky enough to know a fisherman then they’ll happily catch you a beautiful spotty fresh rainbow trout which will knock your socks off. Failing that Trout is commonly available in most supermarkets now and all good fishmongers.

This dish is a summer time treat with soft poached fish, a warm and slightly punchy potato salad and crispingly moreish fried bread.

(serves 2)


For the dressing: 
2 tbsp best quality mayonnaise
1 tbsp salad cream
3 slices wafer thin sliced chorizo
1 green chilli, deseeded and finely diced
Half a small red onion, finely sliced
1 large handful spinach, finely shredded
1 tsp rice wine vinegar (or white wine vinegar)
1/2 tsp mustard powder
1/2 tsp smoked paprika
1 tsp freshly squeezed lemon juice
Crack of black pepper

To poach the fish:
2 fillets of fresh trout, skin on
4 bay leaves
5 black peppercorns
1 tsp salt
1 and a half tbsp rice wine vinegar (or white wine vinegar)
Half a white onion, sliced
1.5 litres of cold water

10-12 jersey royal potatoes
1 thick slice of day old crusty bread
5-6 lettuce leaves finely shredded
Sea salt and olive oil


Place the water and all the flavoring into a medium saucepan over a medium heat and bring to the boil, add the trout fillets and simmer for 10-12 minutes until cooked. Remove with a slotted spoon and set aside.

Mix the dressing ingredients together in a large mixing bowl and set aside. Bring a medium pan of salted water to the boil, add the potatoes and boil for 10 minutes or until tender when pierced. Drain the potatoes and leave to cool slightly.

Rip the crusty bread into large random chunks. Heat a little olive oil in a shallow frying pan over a high heat and add the bread plus a touch of sea salt. Fry the bread turning until crisp and golden, around 6-7 minutes, then remove and drain on kitchen paper.

Add the warm potatoes to the dressing with a pinch of sea salt and mix together lightly.

To serve place a mound of shredded lettuce onto the centre of each serving plate. Add the potato salad on top. Remove the skin from the trout and flake the poached trout over the salad then finish with the crisp fried bread.

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