Careme

Ingredients

• Whole Rainbow Trout

  2 small cleaned whole trout, about 12 ounces each $7.99
• Organic Slicing Cucumbers

  1 large cucumber, thinly sliced $1.10
• Yellow Potato

  1 pound, cut into 1-inch pieces $1.69
• Sweet Onion

  1/4 medium, finely sliced $1.43
• Organic Dill Bunch

  3 tablespoons chopped, plus sprigs for serving $2.69
• Organic Lemons

  1 lemon, halved $1.29
• Sour cream or plain Greek yogurt

  1/3 cup
• Dijon mustard

  1 tablespoon
• White wine vinegar

  1 tablespoon
• Olive oil

  2 tablespoons, divided
• Honey

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more for the potato water
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high, clean and oil the grates, and bring a saucepan of salted water to a boil. Cut the potatoes, slice the cucumber and onion, chop the dill, and pat the trout dry inside and out.
2. Boil the potatoes until just tender, 12–15 minutes. Meanwhile, whisk the sour cream, mustard, vinegar, honey, 1 tablespoon olive oil, 2 tablespoons dill, 1/4 teaspoon salt, and several grinds of pepper in a serving bowl.
3. Drain the potatoes well and fold them into the dressing while warm. Let cool for 5 minutes, then gently mix in the cucumber and onion; taste and adjust the seasoning.
4. Rub the trout with the remaining olive oil and season inside and out with the remaining salt and pepper. Place a few dill sprigs and two thin lemon slices inside each cavity.
5. Grill the trout with the lid closed for 4–5 minutes per side, turning carefully with two spatulas, until the skin is crisp and the thickest part reaches 145°F or flakes easily.
6. Squeeze the remaining lemon over the trout, scatter with the reserved dill, and plate one trout per person with the warm potato-cucumber salad alongside.