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, Horseradish Whipped Feta & Beetroot Salad
Sustainably-sourced trout is the star of this fish supper, served alongside golden dill potatoes and vibrant roasted beetroot, dressed in tangy orange juice. Dish up on top creamy whipped feta, made even more flavourful by a touch of horseradish.
High protein
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 2 trout fillets (skin on) (Fish)
- 1 orange
- 1 handful of fresh dill
- 6 baby potatoes
- 100g feta (use half) (Milk)
- 40g sugar snap peas
- 250g pre-cooked beetroot
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
Nutritional Information
Calories: 655
Protein: 42g
Carbs: 42g
Fat: 35g
Ingredients
- 1 trout fillet (skin on) (Fish)
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 6 baby potatoes
- 250g pre-cooked beetroot (use half)
- 1 orange (use half)
- 100g feta (use a quarter) (Milk)
- 40g sugar snap peas (use half)
- 1 handful of fresh dill (use half)
- 80g greek style yoghurt (use half) (Milk)
Nutritional Information
Calories: 784
Protein: 47g
Carbs: 66g
Fat: 36g
Trout, Horseradish Whipped Feta & Beetroot Salad
Sustainably-sourced trout is the star of this fish supper, served alongside golden dill potatoes and vibrant roasted beetroot, dressed in tangy orange juice. Dish up on top creamy whipped feta, made even more flavourful by a touch of horseradish.
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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 small bowl
Get started
- Halve the potatoes, then add to one side of the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Prep the rest
- With a small knife, peel and remove all the piths from the orange and carefully cut out the segments. Reserve the membrane to use later
- Quarter the beetroot. Pick the dill from the stalks and roughly tear
- Crumble the half pack of feta into the small bowl and mash well with the back of a fork. Add the yoghurt and mix until combined. Stir in the horseradish puree and season with salt and pepper. Set aside
Finish roasting
- When the potatoes have 20 mins remaining, place the trout, skin-side down, onto the baking tray and drizzle with 1 tsp of oil
- Place the beetroot alongside and toss with 1 tsp oil and a pinch of salt and pepper. Return the tray to the oven and roast for 20 mins, until the trout is cooked through
- Add the sugar snaps to the tray in the final 5 mins of roasting, until tender
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything's ready, toss half the dill through the potatoes. Squeeze the juice from the orange membrane over the beetroot and sugar snaps and gently toss with the orange segments
- Spread a dollop of whipped feta onto plates, then top with the trout. Serve the dill potatoes and beetroot salad alongside. Sprinkle with the remaining dill to finish
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