This salad is wonderfully quick to prepare and packed with beautiful flavour and texture. 

Featuring our delicious Chalk Stream Trout, a lightly spiced dressing, toasted pinenuts and fresh seasonal leaves and herbs, it's perfect to serve as a light lunch alongside crusty bread or buttered new potatoes. 


  • 2
    Trout fillets
  • A drizzle
    Olive oil
  • A pinch of
    Sea salt
  • 2 handfuls
    Pine nuts
  • For the sauce

  • 150g
  • 3 tablespoons
  • 2 tablespoons
    Mango chutney
  • 1 - 2 teaspoons
    Curry powder
  • 1
    Red chilli, finely sliced
  • A handful
    Mint leaves, chopped
  • A handful
    Coriander, chopped
  • 1 - 2 teaspoons
    Nigella seeds


  • Preheat the oven to 200C.  

    Put the trout skin side down on a foil-lined baking dish. Drizzle over a little olive oil and season lightly with sea salt. Pull up the edges of the foil and squeeze loosely together to seal. Bake for 15 - 20 minutes, then remove from the oven and leave to rest, still wrapped in foil. 

    To make the Coronation sauce, pour into a mixing bowl the yoghurt, mayonnaise, mango chutney, curry powder, finely sliced chilli, herbs and nigella seeds and give everything a good mix to combine. Season with a little salt and set to one side.  

    Take the pine nuts and toast them in a pan for a couple of minutes.  

    Scatter salad leaves onto a large salad platter. Flake the trout into large pieces and place over the leaves. Drizzle over a generous amount of the Coronation sauce and finish the dish with the taosted pine nuts and a few roughly torn herbs. 

    Serve immediately. 

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