Trout & Creamy Horseradish

Name: Trout & Creamy Horseradish
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Baby Potato; Creamy Horseradish; Cucumber; Fish; Fresh Dill; Lemon Juice; Pickled Onions; Rainbow Trout Fillet/s; Rainbow Trout Fillets; Salad Leaves

A dill-icious yet calorie-conscious meal of pan-fried trout with fluffy baby potatoes, drizzled with a creamy horseradish sauce. Sided with a refreshing side of salad with greens, cucumber, & pickled onions. Garnished with fresh dill.

Trout & Creamy Horseradish

with soft baby potatoes & pickled onions

4.5

69 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Cooking Spray
Seasoning (Salt & Pepper)
Water
Paper Towel

Serves 1

CRISS CROSS POTATOES
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato. Place the potatoes, cut-side up, on a roasting tray. Lightly coat in cooking spray and season. Roast until cooked through and crisping up, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the leaves, the Cucumber, the onions, the lemon juice (to taste), and season.
TASTY TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel and lightly coat in cooking spray. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
TIME TO EAT
Plate up the potatoes, side with the trout, the lemony fresh salad, and drizzle the creamy horseradish over the potatoes and the trout. Sprinkle over the dill. Easy, Chef!

Baby Potato - 200g
Creamy Horseradish - 30ml
Salad Leaves - 20g
Cucumber - 50g
Pickled Onions - 20g
Lemon Juice - 10ml
Rainbow Trout Fillet/s - 1
Fresh Dill - 3g

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Serves 2

CRISS CROSS POTATOES
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato. Place the potatoes, cut-side up, on a roasting tray. Lightly coat in cooking spray and season. Roast until cooked through and crisping up, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the leaves, the Cucumber, the onions, the lemon juice (to taste), and season.
TASTY TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel and lightly coat in cooking spray. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
TIME TO EAT
Plate up the potatoes, side with the trout, the lemony fresh salad, and drizzle the creamy horseradish over the potatoes and the trout. Sprinkle over the dill. Easy, Chef!

Baby Potato - 400g
Creamy Horseradish - 60ml
Salad Leaves - 40g
Cucumber - 100g
Pickled Onions - 40g
Lemon Juice - 20ml
Rainbow Trout Fillet/s - 2
Fresh Dill - 5g

Download the Recipe

Serves 3

CRISS CROSS POTATOES
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato. Place the potatoes, cut-side up, on a roasting tray. Lightly coat in cooking spray and season. Roast until cooked through and crisping up, 35-40 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the leaves, the Cucumber, the onions, the lemon juice (to taste), and season.
TASTY TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel and lightly coat in cooking spray. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
TIME TO EAT
Plate up the potatoes, side with the trout, the lemony fresh salad, and drizzle the creamy horseradish over the potatoes and the trout. Sprinkle over the dill. Easy, Chef!

Baby Potato - 600g
Creamy Horseradish - 90ml
Salad Leaves - 60g
Cucumber - 150g
Pickled Onions - 60g
Lemon Juice - 30ml
Rainbow Trout Fillets - 3
Fresh Dill - 8g

Download the Recipe

Serves 4

CRISS CROSS POTATOES
Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato. Place the potatoes, cut-side up, on a roasting tray. Lightly coat in cooking spray and season. Roast until cooked through and crisping up, 35-40 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SOME PREP
Loosen the creamy horseradish with water in 5ml increments until drizzling consistency.
FRESH SALAD
In a salad bowl, combine the leaves, the Cucumber, the onions, the lemon juice (to taste), and season.
TASTY TROUT
Place a pan over medium-high heat. Pat the trout dry with paper towel and lightly coat in cooking spray. When hot, fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
TIME TO EAT
Plate up the potatoes, side with the trout, the lemony fresh salad, and drizzle the creamy horseradish over the potatoes and the trout. Sprinkle over the dill. Easy, Chef!

Baby Potato - 800g
Creamy Horseradish - 120ml
Salad Leaves - 80g
Cucumber - 200g
Pickled Onions - 80g
Lemon Juice - 40ml
Rainbow Trout Fillets - 4
Fresh Dill - 10g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Trout & Creamy Horseradish?

The preparation time for Trout & Creamy Horseradish with soft baby potatoes & pickled onions is between 30 and 45 minutes.

What is the total time required to make Trout & Creamy Horseradish with soft baby potatoes & pickled onions?

The total time required to make Trout & Creamy Horseradish with soft baby potatoes & pickled onions is between 40 and 55 minutes.

How many servings does Trout & Creamy Horseradish provide?

4 servings

What are the main ingredients in Trout & Creamy Horseradish?

Baby Potato, Creamy Horseradish, Cucumber, Fish, Fresh Dill, Lemon Juice, Pickled Onions, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Salad Leaves

What is the nutritional information of Trout & Creamy Horseradish?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Trout & Creamy Horseradish?

TIME TO EAT: Plate up the potatoes, side with the trout, the lemony fresh salad, and drizzle the creamy horseradish over the potatoes and the trout. Sprinkle over the dill. Easy, Chef! TASTY TROUT: Place a pan over medium-high heat. Pat the trout dry with paper towel and lightly coat in cooking spray. When hot, fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season. FRESH SALAD: In a salad bowl, combine the leaves, the cucumber, the onions, the lemon juice (to taste), and season. SOME PREP: Loosen the creamy horseradish with water in 5ml increments until drizzling consistency. CRISS CROSS POTATOES: Preheat the oven to 220°C. Using a knife, cut a small cross on the top of each baby potato. Place the potatoes, cut-side up, on a roasting tray. Lightly coat in cooking spray and season. Roast until cooked through and crisping up, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).