Waitrose and Partners
Poached trout with potato & pickled salad

Poached trout with potato & pickled salad

A light mid week dinner, perfect for summer dining alfresco. 

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Gluten freeHealthy2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • ½ red onion, finely sliced
  • 135g radishes, finely sliced
  • ½ cucumber, halved lengthways and sliced
  • 1 tbsp red wine vinegar
  • 1 tbsp mint leaves, roughly chopped, plus some small leaves to serve
  • 340g baby new potatoes, halved if large
  • ½ unwaxed lemon, zest and juice
  • 2 Trout Fillets (about 265g, from the fish counter)
  • 2 tsp Cooks' Ingredients Fish Seasoning
  • ½ tbsp olive oil


  1. Mix the sliced red onion, radish and cucumber together in a bowl. Add the vinegar and chopped mint, stir to mix and set aside.

  2. Place the potatoes in a pan of boiling salted water. Boil for 12 minutes or until tender. Drain and return to the pan, then squish each potato a little with the back of a fork and stir through the lemon zest, juice and seasoning.

  3. Poach the trout fillets in a large sauté pan of simmering water with 1 tsp Bart Fish Seasoning for 5 minutes, until cooked through. Remove and drain, then sprinkle with the remaining Bart seasoning and a drizzle of olive oil.

  4. Tumble the potatoes over a serving dish and spoon the pickled veg salad over the top. Finish with the trout fillets and a few small mint leaves to garnish.


Typical values per serving when made using specific products in recipe


1,598kJ/ 380kcals



Saturated Fat












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