Date posted: 05/09/2023

ChalkStream®️ trout salad

A light and refreshing ChalkStream®️ trout salad with a herb butter and pickled radish

  • Serves 10
Votes: 1 Average: 5


For the herb butter
Everyday Favourites salted butter (chilled) 250g
Lion Dijon mustard 5g
Fresh basil (green, chilled) 5g
Fresh dill (chilled) 10g
Fresh parsley (flat, chilled) 5g
Fresh lemons (chilled) 1 lemon
For the pickled radish
Casa de Mare white wine vinegar 100ml
Everyday Favourites whole black peppercorn 3g
Tate & Lyle caster sugar 30g
World of spice white mustard seeds 4g
Radish (chilled) 300g
For the salad
Everyday Favourites fancy peas 200g
Salad potato 1kg
Fresh watercress (chilled) 400g
Fresh fennel (loose, chilled) 1kg
Fancy Leaf little gem lettuce (chilled) 1 pce
Cucumber (chilled) 34-40mm
Rockport ChalkStream®️ trout (chilled) 1pce
Munchy Seeds mega omega tamari seven seed mix snack pack 25g


For the herb butter:
  1. Soften the butter and add this to the mixer, before adding the Dijon mustard and blending together.
  2. Chop all herbs and add them into the mix. Finish with fresh juice and zest from the lemon.
  3. Mix together and serve with the ChalkStream®️ trout
  For the pickled radish: 
  1. In a saucepan, add the vinegar with 400ml of water. Add in all of the ingredients, except for the radish, and bring them to a simmer.
  2. Add the radish, whole, including a little stem.
  3. Remove the pan from the heat and allow the radish to sit in the pickle liquid overnight.
  4. Serve with the ChalkStream®️ trout
  For the salad: 
  1. Cook the potatoes and allow them to chill.
  2. Blanch the peas and refresh, then add them to the potatoes.
  3. Pick the watercress, slice the fennel, little gem lettuce and the sliced cucumber and add these to the potatoes.
  4. Cook the trout as required, and top it with the seven seed mix.
  5. Finally, plate up the potatoes and trout, and serve with butter and pickled radish.
This recipe is part of the British food trend 2024, click the link to discover the rest of our food and drink trends 2024.
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