Warm Trout Salad with Dill and Lemon Recipe
Introduction
This warm trout salad with dill and lemon is a fresh and vibrant dish perfect for a light lunch or elegant dinner. Tender baby potatoes, smoky trout, and a tangy dressing come together to create a delightful balance of flavors and textures.
Ingredients
- 200g baby new potatoes (about 12)
- 120g pack smoked trout, flaked
- 50g mixed herb salad
- A few shreds of lemon zest
- 5 tbsp olive oil
- 2 tsp tarragon vinegar or lemon juice
- A sliver of garlic, crushed
- 1 tbsp finely chopped fresh dill
- 3 tbsp crème fraîche or double cream
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh dill (for the cream dressing)
Instructions
- Step 1: Scrub, scrape, and halve the potatoes, then cook them in salted boiling water for 8 to 10 minutes until tender.
- Step 2: Meanwhile, prepare the vinaigrette by mixing the olive oil with tarragon vinegar (or lemon juice), crushed garlic, salt, and pepper to taste. Stir in 1 tablespoon of finely chopped fresh dill. For convenience, you can shake all ingredients vigorously in a clean screw-top jar.
- Step 3: Drain the cooked potatoes and return them to the pan. Spoon over 2 tablespoons of the vinaigrette, cover with a lid or plate, and keep warm.
- Step 4: In another shallow pan, gently warm the crème fraîche, lemon juice, and 1 tablespoon of finely chopped fresh dill for the cream dressing, stirring constantly until blended.
- Step 5: Add the flaked smoked trout to the cream dressing and toss gently over low heat until the fish is warmed through.
- Step 6: Arrange the mixed herb salad on two plates. Drizzle some of the remaining vinaigrette over the salad and spoon the dressed potatoes around the edges.
- Step 7: Stir the lemon zest gently into the warmed trout mixture, then spoon it into the center of each salad plate. Serve immediately.
Tips & Variations
- Use fresh lemon zest to brighten the flavors just before serving for a zesty aroma.
- If you prefer, swap crème fraîche for Greek yogurt for a lighter cream dressing.
- Try adding capers or thinly sliced red onion to the salad for extra tang and crunch.
- The vinaigrette can be prepared up to a week ahead and stored in the fridge in a sealed jar.
Storage
Store any leftover vinaigrette in a sealed screw-top jar in the refrigerator for up to one week. This salad is best enjoyed fresh, but if needed, keep the components separate and reheat the potatoes and trout mixture gently before assembling. Avoid reheating the salad leaves to keep them crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh trout instead of smoked trout?
Fresh trout can be used, but it should be cooked separately before adding to the salad dressing. Smoked trout adds a distinctive flavor that complements the salad, so fresh trout will give a milder taste.
What can I substitute for tarragon vinegar?
If you don’t have tarragon vinegar, lemon juice is a great alternative. You can also use white wine vinegar mixed with a pinch of dried tarragon for a similar flavor profile.
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Warm Trout Salad with Dill and Lemon Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This warm trout salad with dill and lemon is a light, flavorful dish featuring tender new potatoes, smoked trout, and fresh herbs dressed with a tangy vinaigrette and a creamy dill dressing. Perfect for a quick lunch or a refreshing dinner, it combines the delicate smokiness of trout with bright citrus and aromatic herbs, delivering a vibrant and satisfying meal.
Ingredients
Potatoes
- 200g baby new potatoes (about 12)
Salad & Trout
- 120g pack smoked trout, flaked
- 50g mixed herb salad
- A few shreds of lemon zest
Vinaigrette
- 5 tbsp olive oil
- 2 tsp tarragon vinegar or lemon juice
- 1 sliver of garlic, crushed
- Salt and pepper, to taste
- 1 tbsp finely chopped fresh dill
Cream Dressing
- 3 tbsp crème fraîche or double cream
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh dill
Instructions
- Prepare the potatoes: Scrub, scrape, and halve the baby new potatoes. Cook them in salted boiling water for 8-10 minutes until tender but not falling apart.
- Make the vinaigrette: While the potatoes cook, combine the olive oil, tarragon vinegar or lemon juice, crushed garlic, salt, pepper, and chopped fresh dill in a bowl or a screw top jar. Shake vigorously or whisk together until emulsified.
- Dress the potatoes: Drain the cooked potatoes and return them to their pan. Spoon over 2 tablespoons of the vinaigrette, cover with a lid or plate, and keep warm to let the potatoes absorb the flavors.
- Prepare the cream dressing and warm the trout: Gently warm the crème fraîche (or double cream), lemon juice, and chopped dill in a shallow pan over low heat, stirring constantly until blended. Add the flaked smoked trout and toss gently over low heat just until the fish is warmed through, careful not to overcook.
- Assemble the salad: Scatter the mixed herb salad leaves over two plates. Drizzle some of the remaining vinaigrette over the salad. Arrange the dressed potatoes around the edge of each plate.
- Finish and serve: Stir the lemon zest gently into the warmed trout and cream dressing mixture. Spoon this centrally over the salad on each plate and serve immediately. Any leftover vinaigrette can be served on the side or stored in a screw top jar in the fridge for up to one week.
Notes
- Use baby new potatoes for the best texture and flavor. Avoid overcooking to keep them firm.
- You can substitute crème fraîche with double cream, but crème fraîche has a slightly tangier flavor that complements the lemon and dill well.
- The trout should be gently warmed, not cooked, to preserve its delicate texture.
- If preferred, lemon zest can be increased for a more pronounced citrus flavor.
- Leftover vinaigrette makes a great dressing for other salads or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: European
Keywords: warm trout salad, dill salad, lemon trout, smoked trout recipe, new potatoes salad, light dinner, healthy salad
