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.
Speedy Hot-smoked Trout & Dill Pasta Salad
A simple pasta salad bursting with the flavours of spring: rocket, radishes, peas and fresh dill. Flake in sustainably sourced hot-smoked trout and garnish with plenty of lemon.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 80g rocket
- 250g brown rice penne (Eggs)
- 1 handful of fresh dill
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 6 radish
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 unwaxed lemon
- 150g peas
- 4 hot-smoked trout fillets (skin on) (Fish)
Nutritional Information
Calories: 502
Protein: 40g
Carbs: 54g
Fat: 14g
Speedy Hot-smoked Trout & Dill Pasta Salad
A simple pasta salad bursting with the flavours of spring: rocket, radishes, peas and fresh dill. Flake in sustainably sourced hot-smoked trout and garnish with plenty of lemon.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Heat a medium saucepan with 1 tsp oil on medium-high heat. Once hot, add the peas and garlic, cook for 1 min, then add 75ml water. Boil for 1 min, then add the yoghurt. Season with sea salt and black pepper, then mash well.
- Roughly chop the dill and half the rocket. Stir both into the mashed peas. Zest and quarter the lemon. Cut the radishes into half-moons. Add half the zest to the peas.
- Add the cooked penne to the peas. Flake in the trout and add the remaining rocket. Toss everything together.
- Serve the pasta garnished with the radishes, remaining zest and lemon wedges.
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