Trout with Creamy Potato Salad
& Wilted Spinach
Many believe it to be an American classic, but potato salad is actually a popular dish around the world. This version is a fusion of influences from the traditional potato salads of Brazil and several countries throughout Europe. Cornichons, sweet, French gherkin pickles, are often used in the Dutch and Czech preparations, along with the typical mayonnaise and onion. We also included a little Greek yogurt for added creaminess, and some lemon juice to make the salad a zippy side for a seared trout fillet.
- 4 Cornichons
- 2 Cloves Garlic
- 2 Large Yukon Gold Potatoes
- 1 Large Purple Spring Onion
- 2 Trout Fillets
- 2 Tablespoons Mayonnaise
- ¼ Cup Greek Yogurt
- 1 Lemon
- 5 Ounces Baby Spinach
Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Mince the cornichons. Peel the garlic. Thinly slice 1 clove, and mince the other clove until it resembles a paste. Cut the potatoes into large chunks. Peel off the outermost layer of the spring onion. Trim off the end of the tough, dark green part and the root. Thinly slice the rest of the spring onion, keeping the white and light green parts separate from the dark green parts.
Boil the potatoes:
When the pot of water comes to a boil, add the potatoes. Boil 10 to 12 minutes, or until tender when pierced with a fork. Drain the potatoes, rinse them under cold water, and transfer them to a medium bowl. Allow them to cool for about 5 minutes.
Cook the trout:
While the potatoes cool, heat a little olive oil in a large pan on high until hot. Pat the trout fillets dry with paper towels, and season them with salt and pepper. Add the trout to the hot pan, skin side down, and cook 3 to 5 minutes per side or until golden brown and cooked through. Transfer the cooked fillets to a plate.
Make the potato salad:
Add the cornichons, garlic paste, mayonnaise, yogurt, the dark green part of the spring onion, and the juice of half the lemon to the bowl with the potatoes. Stir to combine and season with salt and pepper to taste.
Cook the spring onion & wilt the spinach:
Wipe out the pan used to cook the fish. Add a little olive oil and heat the pan on medium-high until hot. Add the white and light green sliced spring onion and the sliced garlic. Cook 1 to 2 minutes, or until lightly golden. Add the spinach and remove the pan from the heat. Stir until the spinach wilts slightly, then season with salt and pepper to taste. (If the spinach starts to wilt too much, you can transfer it to a plate to stop the cooking.) Squeeze a little lemon juice over the spinach.
Plate your dish:
Divide the trout, potato salad, and wilted spinach between 2 plates. Garnish with lemon wedges. Enjoy!