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
- 3 spring onion
- 1 cucumber
- 40g rocket
- 80g greek style yoghurt (Milk)
- 80g sugar snap peas
- 4 hot-smoked trout fillets (skin on) (Fish)
- 1 unwaxed lemon
- 4 large potatoes
-
1 tsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Allergens
Contains:
Milk, Fish, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 501Kcal |
| 453kJ | 2096kJ | |
| Fat | 3.9g | 18g |
| of which saturates | 1.0g | 4.5g |
| Carbohydrates | 10g | 45g |
| of which sugars | 1.2g | 5.4g |
| Protein | 8.1g | 38g |
| Salt | 0.1g | 0.44g |
| Fibre | 1.3g | 5.8g |
Prep in 10
High protein
Low sat fat
Family classics
Easy Hot-smoked Trout with Creamy Potato Salad
A refreshing, cooling salad with crunchy cucumbers, sugar snap peas and rocket. Served with delicious hot-smoked trout for protein. Bring it all together with a creamy potato salad, with spring onions and zingy lemon. It's the taste of Spring!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6 / air fryer 200C
- Bring a large saucepan filled with water to a boil
- Pull out a sieve, a grater, an ovenproof dish & 2 large bowls
Get the potatoes on
- Cut the potatoes into 2cm cubes, then add to the saucepan
- Simmer for 13-15 mins, until soft, then drain
Trout time
- Place the trout into the ovenproof dish, then roast for 10-12 mins in the oven / air fryer 6-8 mins, until piping hot
Make the cucumber salad
- Meanwhile, thinly slice the cucumber into 1/2cm half-moons. Thinly slice the sugar snap peas lengthways. Zest and halve the lemon
- Add the cucumber and sugar snap peas to a large bowl. Squeeze in the juice from half the lemon, then add 1 tbsp oil and a pinch of salt and pepper. Toss to combine
Make the potato salad
- Thinly slice the spring onions and place into the other large bowl
- Add the yoghurt, lemon zest, mustard, 1 tbsp oil and the juice from the remaining lemon (or to taste)
- Season with salt and pepper, then add the cooked potatoes. Gently toss to combine
Plate up
- Toss the rocket through the cucumber salad
- Serve the trout on plates, with the cucumber salad and creamy potato salad alongside
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