Poached sea trout with crab and potato salad

Danny Millar

Danny Millar

30th March 2015
Danny Millar

Poached sea trout with crab and potato salad

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Poached sea trout with crab and potato salad recipe a try in your kitchen?


  • For the sea trout:
  • 4 x 100g sea trout
  • 200mls fish stock
  • 50mls white wine
  • 2 parsley stocks
  • 2 tarragon stalks
  • For the crab and potato salad:
  • 150g white Strangford crab meat
  • 6 Comber potatoes
  • 1 small bunch chives
  • 1 small bunch flat leaf parsley
  • 4tbsp good mayonnaise


Serves 4-6
For the sea trout:
Bring fish stock, parsley, and white wine to the boil.
Gently poach sea trout for 4 minutes.
Keep warm.
For the crab and potato salad:
Cook potatoes, skin on.
Drain and remove skins. Keep warm.
Finely chop parsley and chives.
Add mayonnaise with herbs and crabmeat.
Crush potatoes with a fork.
Combine ingredients.
Check seasoning.

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