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.
Serving size
Ingredients
Ingredients
- 180g Tenderstem broccoli
- 80g greek style yoghurt (Milk)
-
1 tbsp horseradish puree(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 4 x trout fillets (skin on) (Fish)
- 2 onion
- 1 unwaxed lemon
- 80g baby spinach
- 1 handful of fresh dill
- 2 carrot
-
80g Cavolo Nero (whole leaf)(Cavolo Nero (whole leaf))
- 12 baby potatoes
Allergens
Contains:
Milk, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 101Kcal | 572Kcal |
| 421kJ | 2393kJ | |
| Fat | 5.2g | 30g |
| of which saturates | 1.0g | 5.6g |
| Carbohydrates | 7g | 40g |
| of which sugars | 2.5g | 14g |
| Protein | 6.6g | 37g |
| Salt | 0.06g | 0.34g |
| Fibre | 1.4g | 7.9g |
High protein
Low sat fat
Trout Potato Salad with Tenderstem Broccoli & Horseradish Yoghurt Dressing
Flakes of responsibly-sourced trout meet crisp potato wedges, vibrant broccoli and delicate baby spinach in this warm salad. Grated horseradish, chopped dill and a lemony yoghurt dressing bring it all together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, large bowl, a small bowl, a peeler, a sieve, a grater & a measuring jug
Get started
- Cut the potatoes into 2cm thick wedges
- Place onto the baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 10 mins / air fryer 8 mins
Finish the prep
- Peel the carrots into ribbons. Finely chop the dill. Rinse the spinach. Zest the lemon and cut into 6 wedges
- To the large bowl, add the carrot, spinach and one-third of the dill
Roast the trout & make the yoghurt dressing
- Peel the onions and cut into 8 wedges
- After 10 mins / air fryer 8 mins, season the trout with salt and add (skin-side down) to the potato tray
- Place the onion wedges alongside. Drizzle with 1 tbsp oil and roast for 20 mins / air fryer 17 mins, until the trout is cooked through and the veg is soft and golden
- In the small bowl, combine the horseradish (or to taste), yoghurt, another third of the dill, half the lemon zest and the juice from 2 lemon wedges. Season with salt and pepper and mix well
Cook the broccoli & cavolo nero
- Trim the broccoli. Rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces
- Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add the broccoli and cavolo nero and cook for 4-5 mins. Add 50ml water and steam for 3-4 mins, until softened
- Once cooked, add the broccoli and cavolo nero to the carrot and spinach salad and toss to combine
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the salad onto plates, topped with potato wedges and onion. Flake over the trout (discarding the skin). Drizzle with the yoghurt dressing. Garnish with the remaining lemon zest, dill and lemon wedges
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