Trout With Warm Potato Salad - cooking recipe

Ingredients

4 None potatoes, cubed
1/4 cup olive oil
1 tbsp red wine vinegar
1 None small red onion, finely sliced
3 oz cocktail gherkins, halved
1/4 cup baby capers
1 tbsp wholegrain mustard
1 tbsp honey
2 tbsp chopped dill
4 None ocean trout fillets

Preparation

In a saucepan, cover potatoes with salted water. Bring to a boil. Cook 5-10 minutes, until tender. Drain.
In a frying pan, heat half of oil and vinegar. Saute onion 2-3 minutes.
Stir through gherkins, capers, mustard and honey. Cook 2-3 minutes. Toss in potatoes and dill. Season to taste.
Heat rest of oil in a pan on medium. Season trout. Cook, skin-side first, 2-3 minutes each side. Serve with salad.