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
Scale
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
