Potato And Trout Salad With Mint Dressing - cooking recipe

Ingredients

2/3 cup sour cream
1/4 cup fresh mint, chopped
1/4 cup olive oil
2 tbsp horseradish cream
2 tbsp lemon juice
None None Potato and Trout Salad
1 lb waxy salad potatoes
1 tbsp olive oil
2 (5.25 oz) ocean trout fillets, skin-on
1 None avocado, peeled, pitted, sliced
2 oz baby spinach and arugula mix
2 None baby radishes, finely sliced

Preparation

To make the dressing, process sour cream, mint, olive oil, horseradish cream and lemon juice in a food processor until smooth. Season. Set aside.
Place potatoes in large saucepan and cover with cold water. Bring to a boil and cook for 15-20 mins, until just tender. Drain and let cool. When cool enough to handle, peel and slice.
Meanwhile, heat oil in a medium frying pan over high heat. Season trout fillets then cook, skin-side down, for 3-4 mins, until skin is very crisp. Flip over and cook for another 1 min. Set aside.
In a large bowl, combine potatoes, avocado, mixed greens and radishes. Peel skin from fish and thinly slice. Flake trout over salad. Drizzle generously with dressing then garnish with crispy skin.