Cook the potatoes in boiling salted water, until tender. As soon as the potatoes are cooked, slice quickly into the white wine to absorb. Meanwhile, season the trout and cook in a steamer or in a sieve over the steam from the new potato water - this should take no longer than 4 minutes. Add to the potato salad the fromage frais, spring onions, horseradish, onion and season well. Slice the tomato around the plate, season with ground black pepper, chopped chives and drizzle of lemon juice. Place the potato salad in the middle of the plate and the trout on top. The potato salad should be a sloppy consistency. Garnish with chopped chives and serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 85.8mg||3 %|
|Potassium 508.1mg||13 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 18.8g|
|Protein 2.7g||4 %|
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Calories per serving: 98
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