Baked Salmon Trout With New Potatoes

• 1 3/4 lbs new potatoes
• 2 None salmon trout
• 1 None lemon, cut into 8 wedges
• 3 tbsp butter, cut into small pieces
• 1/2 cup sour cream
• 2 tbsp milk
• 1 tbsp mustard
• 1 tbsp light balsamic vinegar
• 1 tbsp olive oil
• 1 small head Romaine lettuce, cut into strips
• 1/2 None cucumber, thinly sliced
• 1/4 bunch dill
• None None Sea salt

1. Cook the potatoes in a saucepan of boiling salted water for about 20 mins. Drain the potatoes and rinse them in cold water. Preheat the oven to 325u0b0F.
2. Rub the trout with 4 of the lemon wedges, inside and out, and sprinkle with salt. Place on an oiled baking pan and arrange the potatoes around them. Dot the potatoes with the butter and season to taste.
3. Bake for 30 mins.
4. Mix the sour cream, milk, mustard, vinegar and olive oil in a small bowl. Season to taste. Toss the lettuce and cucumber with the dressing. Place trout and potatoes on serving plates. Garnish with dill and remaining lemon wedges and sprinkle with sea salt. Serve with the dressed salad on the side.

potatoes, salmon trout, lemon, butter, sour cream, milk, mustard, light balsamic vinegar, olive oil, head romaine lettuce, cucumber, dill, salt

Taken from recipes-plus.com/api/v2.0/recipes/24513 (may not work)