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.
Grilled Trout with Sesame Potatoes, Horseradish Cream & Pickled Cucumber
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High protein
New
Low sat fat
Serving size
Ingredients
- 40g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 1 tsp sesame seeds (Sesame)
- 180g Tenderstem broccoli
- 2 trout fillets (skin on) (Fish)
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 handful of fresh dill
- 1 midi cucumber
- 1 shallot
- 6 baby potatoes
Nutritional Information
Calories: 549
Protein: 39g
Carbs: 31g
Fat: 30g
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)
Nutritional Information
Calories: 677
Protein: 43g
Carbs: 55g
Fat: 31g
Grilled Trout with Sesame Potatoes, Horseradish Cream & Pickled Cucumber
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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 rounds. 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 190C
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 oil and grill for 20 mins / air fryer 17 mins, until cooked through
Make the smashed potatoes
- Place the potatoes onto the other foil-lined baking tray. Gently crush with the back of a fork, keeping in one piece
- Drizzle with 1 tsp oil, season with salt and pepper and sprinkle with the sesame seeds. Add the broccoli to the other side of the tray, drizzled with 1 tsp oil, 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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