POTATO SALAD WITH CHORIZO & TROUT

Ingredients

Ingredients

Trout fillets
Baby potatoes
Red onions
Green Beans
Chorizo
Eggs
Dill
Vinaigrette

Directions

Preparation

1) Season the trout and set to one side (To season the trout: Olive oil, salt, pepper and Italian seasoning.)
2) Whisk together the marinade ingredients and place in the fridge until needed – For The Vinaigrette: Salt, pepper, apple cider vinegar, egg yolks, wholegrain mustard, Italian seasoning, sugar, lemon juice, olive oil.
3) Saute the onion until just soft (Juliana cut )
4) Saute the green beans until tender ( separate )
5) Cook the chorizo until browned (This Spanish sausage adds a meaty spice to this potato salad. If you don’t like things super spicy, choose a milder sausage )
6) Cook the potatoes in salted water and boil the eggs. Set aside.
7) Cook the trout skin side down. Flip over and peel off the skin
8) Break up the fish with a fork, cook through, and set it aside
9) Put the skin back in the pan and fry until crispy
10) Cut the potatoes in half, place in a bowl, and pour over half the dressing
11) Add the rest of the ingredients, pour over the rest of the dressing and toss gently to combine

Source from the awesome blog slowthecookdown.com