I don’t know about you but I’m craving some lighter food after a long, dark winter of stews and soups; come on spring!!

Salad type veggies aren’t exactly in season right know (rock hard tomatoes, no thanks!) so this dish involves some standard fridge staples that you can easily knock together,  that you can also enjoy warm or cold (hello keeping some in a Tupperware for lunches!) and finally who doesn’t love a potato salad right? (I’ve added extra flavours and crunchy textures to make it that extra bit special 😉

If you want a quick and simple supper that tastes great, is also FAB for a dinner party and is HEALTHY, then here is your dish!

Recipe (serves 2 – and some extra salad for the week!)

2 trout fillets (or salmon is fine)

1 tbsp olive oil

Salt and pepper

500g new potatoes

200g low fat Greek-style yoghurt

2 tsp white wine vinegar

1 tsp whole grain mustard

2 tsp Dijon mustard

2 sticks of celery, finely diced

1 red onion, finely diced

1 bunch of dill, finely chopped

1 hand full of parsley, finely chopped

1 bag of watercress to serve

For the potato salad, you want the potatoes in bite-sized chunks, so chop in half if needed. Put them into a large saucepan and top up with cold water with a sprinkling of salt. Bring to the boil and cook for 15 minutes or so until the potatoes are tender but not over cooked.

While the potatoes boil, Mix together the yoghurt, mustards, vinegar, celery, onion, parsley and half of the dill, seasoning well with pepper and salt to taste.

Drain the potatoes and leave to steam dry for 5 minutes, then mix into the yoghurt mix whilst warm. Leave until needed. The warm spuds will soak up the dressing.

Heat up a frying pan until hot. Rub the trout fillets with oil and season with salt and pepper. Put the fish skin side down into the pan and leave for 5 minutes so it seals and crisps up the skin. Turn over and cook for a further 2 minutes on a gentle heat. Remove from the pan and leave to rest while you serve.

Put some watercress onto the plate, then some warm potato salad sprinkled with the remaining dill and parsley. Serve with the warm trout.