Gary Rhodes

Trout Salad with Ham and a Yoghurt Piccalilli

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Preparation info

  • Serves

    Four

    as a Starter

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Skinned trout fillets can be used in this recipe, but I prefer to wait until the fish have been steamed, when the skins can be pulled away easily.

Ingredients

  • 2 heaped tablespoons piccalilli
  • 2-3 tablespoons natural yoghurt
  • 4

Method

  • Spoon the piccalilli and 2 tablespoons of the yoghurt into a food processor or blender. Blitz until smooth, adding the remaining tablespoon of yoghurt for a creamier taste.
  • Put the trout fillets on a plate in a steamer and steam over rapidly simmering water for a few min