Tangy Trout With A Simple Garden Salad Recipes

TANGY TROUT WITH A SIMPLE GARDEN SALAD

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Slice half the lemon and stuff the slices, with the sprigs of dill, into the cavity of the trout. Lay the fish on an oiled baking sheet and make 4 diagonal slashes on one side about 4cm long. Drizzle 1 tbsp of olive oil over the fish, season liberally and bake for 15 minutes.
• Put the kettle on to boil, then stir the chopped dill into the yogurt with a squeeze of lemon and some salt and pepper, and set aside. Sprinkle salt on the cut side of the garlic clove and rub it on the inside of a small bowl - this is a good way of getting garlic flavour into food without it being too strong. Empty the boiling water from the kettle into a small saucepan, bring to the boil and cook the runner beans for 3-4 minutes until cooked but still slightly crunchy. Drain the beans and toss them in the garlicky bowl with the radishes and remaining oil.
• Serve the fish with the warm beans and the yogurt sauce. Trim the remaining lemon into a wedge to squeeze over the trout and the salad.

TART AND TANGY POTATO SALAD

Steps:

• Place the potatoes in a pot of cold salted water and bring to a boil, then continue cooking until just tender (about 11 minutes).
• Drain the potatoes and combine with the onion, eggs, and parsley.
• Whisk the remaining ingredients together and season lightly.
• Pour the dressing over while the potatoes are still warm.
• Allow to sit for at least 1 hour before serving.

TANGY POTATO SALAD

Steps:

• Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
• Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
• Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

TANGY CUCUMBER SALAD

Steps:

• Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.