Rainbow Trout & Orange Salad

Add the potato to the saucepan of boiling water and cook for 10-12 minutes or until soft when pierced with a knife. Drain, then set aside to cool slightly.

While the potato is cooking, heat a medium frying pan over a medium-high heat. Add the pecans and toast, tossing, for 2-3 minutes, or until fragrant. Transfer to a small bowl. Allow the pan to cool slightly, then return to a medium heat. Add the brown sugar, water and a pinch of salt and cook until dissolved and bubbling. Return the pecans to the pan and cook, stirring, for 2-3 minutes or until the caramel has thickened. Transfer to a sheet of baking paper, spread in a single layer and set aside to cool.

Wash out the pan and return to a medium-high heat with a drizzle of olive oil. Pat the rainbow trout fillets dry and season both sides with a pinch of salt and pepper. Once hot, add the trout to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. Transfer to a plate to rest. Once the trout is cool enough to handle, gently flake into pieces using a fork. TIP: Peel off the skin first, if you prefer!

While the trout is resting, place the cooled potato, rocket leaves, radish, orange and 1/2 the dill leaves in a large bowl. Add the mustard cider dressing and season with a pinch of salt and pepper. Gently toss to coat