The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Scandi-style Trout with Kefir Cucumber Salad
We are giving sustainably-sourced trout the Scandi treatment, by serving it with crunchy cucumber, tossed in a creamy dill kefir dressing. Golden roasted potatoes, sweet onions and crunchy green beans for your veg. Sprinkle with tangy capers to complete the feast.
High protein
New
5 plants
Low sat fat
Serving size
Ingredients
- 4 x trout fillets (skin on) (Fish)
- 80g baby spinach
- 1 unwaxed lemon
- 250ml kefir (use half) (Milk)
- 1 handful of fresh dill
- 2 onion
- 1 cucumber
- 2 large potatoes
- 40g capers (Water, Salt, Vinegar)
- 3 garlic clove
- 160g green beans
Nutritional Information
Calories: 436
Protein: 36g
Carbs: 30g
Fat: 18g
Scandi-style Trout with Kefir Cucumber Salad
We are giving sustainably-sourced trout the Scandi treatment, by serving it with crunchy cucumber, tossed in a creamy dill kefir dressing. Golden roasted potatoes, sweet onions and crunchy green beans for your veg. Sprinkle with tangy capers to complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan of salted water to the boil
- Pull out 2 large mixing bowls, a small mixing bowl, a rolling pin & a slotted spoon
Get roasting
- Zest and halve the lemon then cut one half into four wedges. Cut the potatoes into wedges. Slice the red onions into 6 wedges. Cut the green beans into thirds
- Place the onion and potato onto one half of the lined baking tray and toss with 1 tsp oil, a pinch of salt and pepper. Place the trout, skin-side down, on the other side of the lined baking tray, toss with the lemon zest, half of the lemon juice and a drizzle with 1 tsp oil. Season with salt.
- Roast for 20 mins adding the green beans to the tray for the final 10 mins of cooking
Wilt the spinach
- Fill the small mixing bowl with cold water
- Place the spinach in the boiling water and cook for 10 seconds until wilted. Remove with the slotted spoon and put into the small mixing bowl of water. Drain, squeezing out the excess water and finely chop.
Make the cucumber kefir dressing
- Using a small saucepan or rolling pin, bash the cucumber and cut into large chunks
- Finely grate the garlic. Roughly chop half of the dill
- In the other large mixing bowl, add the garlic, cucumber, chopped dill, half of the kefir and half of the capers. Season with salt and pepper.
Plate up!
- Serve the roasted veg onto plates alongside the lemon trout and cucumber salad. Garnish with the remaining capers, dill sprigs and lemon wedges.
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