Baked cheese bread flower
This fabulous cheesy pull-apart sharing bread is perfect for the party season. No one can resist melty camembert and golden dough balls
Lemon & dill rainbow trout with pickled potato salad & radish slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 medium rainbow troutgutted and cleaned
- 1 lemonsliced, plus extra wedges to serve
- handful of dill
- olive oilfor roasting and drizzling
For the slaw
- 200g radishescut into matchsticks
- ½ hispi cabbagecore removed and finely shredded
- 2 tbsp extra virgin olive oil
- 2 tbsp finely chopped parsley
- 2 ½ tbsp white wine vinegar
- pinch of sugar
For the pickled potato salad
- 1.5kg new potatoeshalved or quartered if large
- 2 tbsp white wine vinegar
- ½ tbsp honey
- 3 tbsp mayonnaise
- 10 cornichonsor 5 gherkins, finely chopped
- 10 silverskin pickled onionsfinely chopped
- 1 tbsp wholegrain mustard
- 3 tbsp soured cream
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped chives
Nutrition: Per serving
- kcal725
- fat30g
- saturates6g
- carbs58g
- sugars10g
- fibre10ghigh
- protein49g
- salt1.12g
Method
step 1
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.
step 2
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.
step 3
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.