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41.7p eachPlease 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.
Mix the sliced red onion, radish and cucumber together in a bowl. Add the vinegar and chopped mint, stir to mix and set aside.
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.
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.
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
Energy | 1,598kJ/ 380kcals |
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Fat | 13g |
Saturated Fat | 2.1g |
Carbohydrates | 34g |
Sugars | 7g |
Fibre | 4.1g |
Protein | 30g |
Salt | 0.7g |
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