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.
Hot-smoked Trout Salad & Yoghurt Dressing
When you need dinner on the table now, this sustainably sourced trout dish is a winner. Toss hot-smoked trout with spinach, mangetout, spring onions and quinoa. Dress with yoghurt and mustard sauce. Scatter over pistachios and you’re done.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 20g pistachios (Nuts)
- 160g mangetout
- 2 garlic clove
- 160g quinoa (quinoa (100%))
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 160g baby spinach
- 3 spring onion
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 chilli
- 4 hot-smoked trout fillets (skin on) (Fish)
- 1 handful of fresh dill
- 1 unwaxed lemon
Nutritional Information
Calories: 453
Protein: 42g
Carbs: 29g
Fat: 20g
Hot-smoked Trout Salad & Yoghurt Dressing
When you need dinner on the table now, this sustainably sourced trout dish is a winner. Toss hot-smoked trout with spinach, mangetout, spring onions and quinoa. Dress with yoghurt and mustard sauce. Scatter over pistachios and you’re done.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. In the final minute of cooking, add the mangetout, then drain altogether.
- Finely chop or crush the garlic. Roughly chop the dill, spinach and spring onions. Finely dice the chilli (remove the seeds for less heat). Add all to a large mixing bowl. Zest the lemon then add the zest and juice from half the lemon to the bowl. Remove the skin from the trout then flake the flesh into the bowl.
- In a small bowl, combine the yoghurt, mustard (to taste), a pinch of sea salt and black pepper. Toss the cooked quinoa and mangetout through the salad. Roughly chop the pistachios.
- Serve the quinoa salad drizzled with the yoghurt sauce. Garnish with the pistachios and remaining lemon, as wedges.
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