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.
Scandi-style Trout with Roast Potatoes, Cucumber Salad & Dill Kefir Dressing
We are giving sustainably-sourced trout the Scandi treatment, by serving it with crunchy cucumber, tossed in a creamy dill kefir dressing. Golden roasted potatoes, sweet onions and crunchy green beans for your veg. Sprinkle with tangy olives to complete the feast.
High protein
Low sat fat
Serving size
Ingredients
- 80g green beans
- 250ml natural kefir (use half) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 20g pitted green olives
- 1 handful of fresh dill
- 1 garlic clove
- 1 midi cucumber
- 2 trout fillets (skin on) (Fish)
- 1 onion
- 1 unwaxed lemon
- 2 large potatoes
Nutritional Information
Calories: 605
Protein: 38g
Carbs: 53g
Fat: 26g
Ingredients
- 20g pitted green olives (use half)
- 250ml natural kefir (use a quarter) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 2 large potatoes
- 1 handful of fresh dill (use half)
- 80g green beans (use half)
- 1 trout fillet (skin on) (use half) (Fish)
- 1 midi cucumber (use half)
- 1 unwaxed lemon (use half)
- 1 onion (use half)
- 1 garlic clove (use half)
Nutritional Information
Calories: 671
Protein: 28g
Carbs: 93g
Fat: 20g
Scandi-style Trout with Roast Potatoes, Cucumber Salad & Dill Kefir Dressing
We are giving sustainably-sourced trout the Scandi treatment, by serving it with crunchy cucumber, tossed in a creamy dill kefir dressing. Golden roasted potatoes, sweet onions and crunchy green beans for your veg. Sprinkle with tangy olives to complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a medium bowl & a grater
Get the potatoes on
- Cut the potatoes into 2cm thick wedges
- Place onto one side of the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
Roast the trout
- Zest and quarter the lemon. Cut the onion into 8 wedges
- After 10 mins, add the trout, skin-side down, to the potato tray. Rub with the lemon zest, 1 tsp oil and a pinch of salt and pepper. Place the onion wedges alongside and toss with 1/2 tsp oil
- Roast for 20 mins, until the trout is cooked through and the veg is soft and golden
Make the cucumber salad & finish roasting
- Dice the cucumber into 2cm chunks. Finely grate the garlic. Roughly chop the dill and olives
- In the medium bowl, combine the half bottle of kefir with the cucumber, garlic and three-quarters of the dill. Season with salt and pepper
- When the trout has 10 mins remaining, trim and halve the green beans and add to the tray. Toss with 1/2 tsp oil and salt and pepper to taste. Return to the oven for the remaining time
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, remove the trout from the tray, then toss the veg in the juice from 1 lemon wedge
- Share the roasted veg and cucumber salad between plates, topped with the trout. Scatter with the olives and remaining dill to finish. Garnish with the remaining lemon wedges
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