- 2 trout fillets
- 500 g new potatoes1 pack fresh beetroot
- 1 orange
- 2 tomatoes
- 1/2 cucumber
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 Handful flaked almonds
- Salt and pepper
Cut the potatoes into bite size chunks and cook according to your usual method.Whilst the potatoes are cooking chop all the beetroot, orange, tomatoes and cucumber up into bite size chunks and put in a bowl together with some salt and pepper and the olive oil and vinegar. Do not mix them together at this stage.
Cook the trout under a hot grill, skin side up, for about 3 or 4 minutes, until it is just cooked.Drain the cooked potatoes and while still hot, mix with the rest of the salad vegetables.
Flake the trout over the top of the salad and then sprinkle with the ground almonds.
Serve straight away whilst the potatoes and trout are still hot.