Lemon & dill rainbow trout with pickled potato salad & radish slaw

• rainbow trout↗4 medium

  gutted and cleaned

• lemon↗1

  sliced, plus extra wedges to serve

• dill↗handful of
• olive oil↗

  for roasting and drizzling

• radishes↗200g g

  cut into matchsticks

• hispi cabbage↗½

  core removed and finely shredded

• extra virgin olive oil↗2 tbsp tbsp
• finely chopped parsley2 tbsp tbsp
• white wine vinegar↗2 ½ tbsp tbsp
• sugar↗pinch of

  pinch

• new potatoes↗1.5kg kg

  halved or quartered if large

• white wine vinegar↗2 tbsp tbsp
• honey↗½ tbsp tbsp
• mayonnaise↗3 tbsp tbsp
• cornichons↗10

  or 5 gherkins, finely chopped

• silverskin pickled onions↗10

  finely chopped

• wholegrain mustard↗1 tbsp
• soured cream↗3 tbsp
• finely chopped dill1 tbsp
• finely chopped parsley1 tbsp
• finely chopped chives1 tbsp

Step-by-step instructions

1. 1

   For the potato salad, boil the potatoes in a pan of salted water for 10-15 mins until fork-tender. Drain well, then tip back into the pan and leave to steam-dry for a minute. Mix in the vinegar, honey and some seasoning, then leave the potatoes to absorb the dressing as they cool.

2. 2

   Heat the oven to 200C/180C fan/gas 6 or an air fryer to 180C. Stuff the fish cavities with the lemon slices and a few dill sprigs. Rub all over with oil, put on a baking tray and season inside and out. Squeeze over a few lemon wedges, then roast or air-fry for 20 mins until the fish skin is lightly golden and the flesh is flaky when pressed.

3. 3

   Meanwhile, mix all the slaw ingredients together in a non-metallic bowl and season well. Put the cooled potatoes in a serving bowl and stir in the remaining salad ingredients, and season. Taste and add a splash more vinegar, soured cream or mayonnaise, if needed. Serve the roasted trout with the potato salad, slaw and the remaining dill scattered over.