Ocean trout with coriander potato salad

Ocean trout with coriander potato salad
  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Its easy to eat fish three times a week with delicious recipes like this ocean trout and creamy potato salad.

Featured in
Fish recipes, Fish & seafood recipes


  • 8 (about 480g) chat (small coliban) potatoes, quartered
  • 60g mixed salad leaves, washed, dried
  • 1 small red onion, halved, thinly sliced
  • 2 long fresh red chillies, deseeded, cut lengthways into thin strips
  • 1 tablespoon olive oil
  • Salt
  • 4 (about 125g each) ocean trout fillets
  • 110g Delikatess mayonnaise (Thomy brand)
  • 1 tablespoon roughly chopped fresh coriander
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon water
  • 2 teaspoons fresh lemon juice


  • Step 1
    Cook the potatoes in a large saucepan of boiling water for 7-8 minutes or until just tender. Drain and refresh under cold running water until cooled slightly. Transfer the potatoes to a large bowl.
  • Step 2
    Add the salad leaves, onion, chillies and oil to the potatoes. Gently toss until combined. Taste and season with salt.
  • Step 3
    Place trout in a steamer over a medium saucepan of boiling water. Cover and steam for 5-6 minutes for medium-rare or until cooked to your liking.
  • Step 4
    Combine the mayonnaise, coriander, dill, water and lemon juice in a small bowl. Taste and season with salt.
  • Step 5
    Divide the potato salad among serving plates. Top with the trout and drizzle with the mayonnaise.

  • Low carb
  • Low sodium
  • Low sugar
  • Lower gi


  • 2205 kj


  • 38g

    Fat Total

  • 7g

    Saturated Fat

  • 3g


  • 28g


  • 83mg


  • 191.33mg


  • 3g

    Carbs (sugar)

  • 16g

    Carbs (total)

All nutrition values are per serve


  • Author: Jane Charlton
  • Image credit: Con Poulos
  • Publication: Australian Good Taste

Source: taste.com.au


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