Give tender ocean trout fillet added crunch with delicately flavoured snow peas.
- Place potatoes in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until tender, adding snow peas for the last 1 to 2 minutes. Drain. Transfer snow peas to a bowl of chilled water to refresh. Drain. Pat dry with paper towel. Thickly slice potatoes.
- Meanwhile, place trout in a medium saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 5 to 7 minutes or until cooked through.
- Transfer trout to a plate. Set aside to cool for 5 minutes. Using a fork, flake the trout.
- Combine oil, mustard and lemon juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
- Arrange potatoes and snow peas together on plates. Top with trout, capers and dill. Drizzle the dressing over salad. Serve.
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