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.
Trout Salad with Orange, Fennel & Beetroot
Who said potato salads were boring? This one tosses creamy spuds with earthy beetroot, crisp fennel and sustainably sourced trout. We douse everything in a moreish honey, orange and mustard dressing.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 8 baby potatoes
- 200g raw beetroot
- 2 trout fillets (skin on) (Fish)
- 1 orange
- 1 fennel
- 20g walnuts (Nuts)
- 40g mixed salad leaves
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 25g honey
- 1 handful of fresh dill
Nutritional Information
Calories: 687
Protein: 39g
Carbs: 59g
Fat: 33g
Ingredients
- 1 trout fillet (skin on) (Fish)
- 40g mixed salad leaves (use half)
- 8 baby potatoes
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 200g raw beetroot (use half)
- 1 fennel (use half)
- 25g honey (use half)
- 1 handful of fresh dill (use half)
- 20g walnuts (use half) (Nuts)
- 1 orange (use half)
Nutritional Information
Calories: 854
Protein: 44g
Carbs: 91g
Fat: 34g
Trout Salad with Orange, Fennel & Beetroot
Who said potato salads were boring? This one tosses creamy spuds with earthy beetroot, crisp fennel and sustainably sourced trout. We douse everything in a moreish honey, orange and mustard dressing.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Lined 2 baking trays with parchment paper
- Pull out a small bowl & a grater
Roast the veg
- Quarter the potatoes. Trim the beetroot and cut into 1cm wedges
- Place both onto a lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Prep & roast
- Zest the orange. With a small knife, peel and remove all the piths from the orange. Carefully cut out the segments, then squeeze the remaining juice from the membrane into the small bowl. Trim and thinly slice the fennel
- Season the trout with salt, then place (skin-side down) onto the other lined baking tray. Sprinkle over the orange zest, drizzle with 1/2 tsp oil, season with salt and pepper. Add the fennel to the tray, toss with 1/2 tsp oil and salt and pepper, then roast for 20 mins, until the trout is cooked through
Make the dressing
- Roughly chop the dill
- To the small bowl with the orange juice, add the mustard, dill, half the honey and 1 tsp oil. Mix well and season with salt and pepper
Assemble the salad
- In the final 5 mins of trout cooking time, add the walnuts to the tray and drizzle with the remaining honey. Roast until golden
- When ready, mix the salad leaves, dressing and orange segments through the roasted veg. Season to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Remove the skin from the trout and flake into big chunks
- Share the salad between the bowls, topped with the fennel and trout. Scatter over the honeyed walnuts
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