Scandi-style Trout with Roast Potatoes, Cucumber Salad & Dill Kefir Dressing

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Milk, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	605Kcal
	393kJ	2531kJ
Fat	4.1g	26g
of which saturates	0.9g	5.6g
Carbohydrates	8g	53g
of which sugars	1.6g	10g
Protein	5.9g	38g
Salt	0.1g	0.65g
Fibre	1.4g	9.1g

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)

Allergens

Contains: Milk, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	671Kcal
	362kJ	2809kJ
Fat	2.5g	20g
of which saturates	0.6g	4.7g
Carbohydrates	12g	93g
of which sugars	1.6g	12g
Protein	3.6g	28g
Salt	0.08g	0.59g
Fibre	1.7g	13g

Back

High protein Low sat fat

Scandi-style Trout with Roast Potatoes, Cucumber Salad & Dill Kefir Dressing

Prep time: 20 mins

Total time: 35 mins

Cuisine: European

Food group: Fish

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.

Cooking Instructions

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.

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