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

Ingredients

For 4 servings

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

Method

1. 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.
2. 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.
3. 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.