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 with Warm Potato Salad
Chunks of sustainably sourced trout. Creamy baby potatoes. A moreish pine nut, honey and chilli dressing. Here’s a warm salad to keep you feeling full, whether you have it for brunch, lunch or dinner.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 200g sugar snap peas
- 20g pine nuts
- 3 radish
- ½ tsp red chilli flakes
- 1 shallot
- 2 tbsp apple cider vinegar
- 25g honey
- 4 trout fillets (skin off) (Fish)
- 3 courgette
- 800g baby potatoes
Nutritional Information
Calories: 470
Protein: 34g
Carbs: 44g
Fat: 17g
Trout with Warm Potato Salad
Chunks of sustainably sourced trout. Creamy baby potatoes. A moreish pine nut, honey and chilli dressing. Here’s a warm salad to keep you feeling full, whether you have it for brunch, lunch or dinner.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the potatoes. Place on a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until golden.
- Bring a large saucepan filled with lightly salted hot water and half the vinegar to a boil. Gently lower the trout into the water and simmer for 8-10 mins, until cooked through. Meanwhile, thinly slice the shallot into rings. Add the shallot to the saucepan for the final 2 mins of cooking, then drain altogether.
- Heat a dry frying pan on medium heat. Add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Transfer to a small bowl and set aside.
- Trim and thinly slice the radishes. Dice the courgettes into 1cm cubes. Reheat the pan with 1/2 tbsp oil to medium-high heat. Add the courgettes and sugar snaps and cook for 4-5 minutes, until softened. Season with sea salt and black pepper.
- Meanwhile, make the dressing. Add the honey, chilli flakes (to taste), 1 tbsp oil and the remaining vinegar to the bowl with the pine nuts. Season with sea salt and black pepper and mix. Add the dressing and roast potatoes to the pan and stir to combine.
- Serve the potato salad with the trout flaked over the top. Garnish with the radishes and shallot rings.
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