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.
Serving size
Ingredients
Ingredients
- 6 baby potatoes
- 1 shallot
- 1 midi cucumber
- 1 handful of fresh dill
-
1 tbsp apple cider vinegar(apple cider vinegar (100%))
-
1 tbsp horseradish puree(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 2 trout fillets (skin on) (Fish)
- 180g Tenderstem broccoli
- 1 tsp sesame seeds (Sesame)
-
40g Soft Cheese (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
Allergens
Contains:
Fish, Sesame, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 103Kcal | 549Kcal |
| 429kJ | 2297kJ | |
| Fat | 5.6g | 30g |
| of which saturates | 1.2g | 6.7g |
| Carbohydrates | 6g | 31g |
| of which sugars | 1.3g | 7.2g |
| Protein | 7.2g | 39g |
| Salt | 0.09g | 0.5g |
| Fibre | 1.3g | 7.0g |
Ingredients
Ingredients
-
40g Soft Cheese (use half) (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 180g Tenderstem broccoli (use half)
- 1 tsp sesame seeds (use half) (Sesame)
-
1 tbsp apple cider vinegar (use half)(apple cider vinegar (100%))
- 1 midi cucumber (use half)
- 6 baby potatoes
- 1 handful of fresh dill (use half)
- 1 shallot (use half)
-
1 tbsp horseradish puree (use half)(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 trout fillet (skin on) (Fish)
Allergens
Contains:
Fish, Sesame, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 677Kcal |
| 409kJ | 2834kJ | |
| Fat | 4.5g | 31g |
| of which saturates | 1.0g | 6.8g |
| Carbohydrates | 8g | 55g |
| of which sugars | 1.3g | 9.1g |
| Protein | 6.2g | 43g |
| Salt | 0.08g | 0.55g |
| Fibre | 1.3g | 8.9g |
High protein
New
Low sat fat
Scandi-style Trout with Sesame Smashed Potatoes, Horseradish Cream & Pickled Cucumber
A Scandi-style fish supper, starring flaky responsibly-sourced trout, grilled to perfection. Dish up alongside golden smashed potatoes, coated in nutty sesame seeds. A vibrant pickled cucumber salad brings a refreshing lift. Tenderstem broccoli adds texture and variety. A dollop of sharp horseradish cream, ties everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Line 2 baking trays with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium bowl, a small bowl & a sieve
Get started
- Add the potatoes to the saucepan and simmer for 16-18 mins, until almost cooked, then drain
- Meanwhile, peel the shallot, keeping it whole, then thinly slice into rings. Slice the cucumber into 1/2cm half-moons. Finely chop the dill, reserving a few leaves for garnish. Trim the broccoli
- Add the shallot, cucumber and chopped dill to the medium bowl with the vinegar and a pinch of salt. Mix well, then set aside to pickle
Make the horseradish cream
- In the small bowl, combine the cream cheese, horseradish, 1 tbsp water (1/2 tbsp for 1 person) and a pinch of salt and pepper
- Turn the grill to high (240C) / air fryer 200C
Grill the trout
- Season the trout with salt and pepper. Add the trout (skin-side down) to a foil-lined baking tray. Drizzle with 1 tsp olive oil and grill for 20 mins / air fryer 17 mins, until cooked through
Make the smashed potatoes
- Place the potatoes onto one side of the other foil-lined baking tray. Gently crush with the back of a fork, keeping in one piece
- Drizzle with 1 tsp olive oil, season with salt and pepper and sprinkle with the sesame seeds. Add the broccoli to the other side of the tray, toss with 1 tsp olive oil and a pinch of salt and pepper
- Place under the grill for 8-10 mins / air fryer 5-7 mins, until the potatoes are golden and the broccoli is cooked through
Final steps & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Spoon the pickling liquid from the cucumber into the horseradish cream and mix well
- Share the trout, potatoes and broccoli between plates with the pickled cucumber alongside. Add a dollop of the horseradish cream and scatter with the reserved dill to finish
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