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Steam or boil the potatoes until tender. Drain, pat dry then squash using the blade of a knife and your hand. Place on a baking tray (or in a frying pan on the stove) with the oil and salt and pepper. Mix to combine. Put in a hot (180oc) oven and bake until golden brown, about 20 minutes.
Meanwhile, place the fennel, leaves, chives and lemon juice in a bowl with the sea salt and pepper. Toss.
For the mayo, place all the ingredients in a small bowl and mix well.
To serve, divide the potatoes between 4 plates and dollop with a little mayo’. Then top with some avocado then salad. Drizzle a little more mayo then add the fennel. Top layer is the trout finished with more mayo’. Drizzle with lemon juice and serve.
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