Warm Trout Salad with Dill and Lemon Recipe

Introduction

This warm trout salad with dill and lemon is a fresh, light dish perfect for any season. Combining tender new potatoes, smoky trout, and bright herb flavors, it makes a delightful lunch or supper. The creamy lemon-dill dressing adds a lovely richness that ties everything together.

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

Instructions

1. Step 1: Scrub, scrape, and halve the baby new potatoes. Cook them in salted boiling water for 8–10 minutes until tender.
2. Step 2: While the potatoes cook, prepare the vinaigrette. Mix olive oil, tarragon vinegar (or lemon juice), crushed garlic, salt, and pepper to taste in a bowl or shake vigorously in a clean screw-top jar. Stir in 1 tablespoon of finely chopped fresh dill.
3. Step 3: Drain the cooked potatoes and return them to the pan. Spoon over 2 tablespoons of the vinaigrette, cover the pan, and keep warm.
4. Step 4: Gently warm the crème fraîche (or double cream), lemon juice, and 1 tablespoon of chopped dill in a shallow pan, stirring constantly until blended but not boiling.
5. Step 5: Add the flaked smoked trout to the cream mixture and toss gently over low heat until the fish is warmed through.
6. Step 6: Scatter the mixed herb salad evenly over two plates and drizzle with some of the remaining vinaigrette.
7. Step 7: Arrange the dressed warm potatoes around the edge of the plates.
8. Step 8: Stir the lemon zest gently into the warmed trout mixture, then spoon it into the center of the salad on each plate. Serve immediately.

Tips & Variations

• To speed up preparing the vinaigrette, combine all ingredients in a screw-top jar and shake well.
• Substitute tarragon vinegar with white wine vinegar or extra lemon juice if you prefer a different acidity.
• Use crème fraîche for a richer dressing or double cream for a lighter texture.
• Try adding capers or finely sliced red onion for extra zing.

Storage

Store any leftover vinaigrette in a sealed jar in the refrigerator for up to one week. The salad is best served fresh, but leftover dressed potatoes and trout can be refrigerated separately for up to 2 days. Reheat gently on low heat to avoid overcooking the fish.

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 will require cooking separately before adding to the salad. Smoked trout offers a smoky flavor and is ready to eat, making the recipe quicker to prepare.

What can I substitute for crème fraîche?

You can use double cream or Greek yogurt as alternatives. Double cream will give a lighter texture while Greek yogurt adds tanginess but may alter the flavor slightly.

Warm Trout Salad with Dill and Lemon Recipe

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★★★★★

4.5 from 84 reviews

• Author: Ben
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A refreshing and light warm trout salad featuring tender baby new potatoes, smoked trout flakes, fresh dill, and a zesty lemon vinaigrette. Perfect for a healthy lunch or a quick dinner, this salad combines simple ingredients with delicate flavors, enhanced by a creamy lemon-dill dressing.

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Ingredients

Scale 1x2x3x

Potatoes and Salad

• 200g baby new potatoes (about 12), scrubbed, scraped, and halved
• 50g mixed herb salad
• A few shreds of lemon zest

Fish and Dressing

• 120g pack smoked trout, flaked
• 3 tbsp crème fraîche or double cream
• 1 tbsp lemon juice
• 1 tbsp finely chopped fresh dill

Vinaigrette

• 5 tbsp olive oil
• 2 tsp tarragon vinegar or lemon juice
• 1 sliver of garlic, crushed
• 1 tbsp finely chopped fresh dill
• Salt and pepper, to taste

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Instructions

1. Prepare the Potatoes: Scrub, scrape, and halve the baby new potatoes. Cook them in salted boiling water for 8-10 minutes until tender. Once cooked, drain and return them to the pan.
2. Make the Vinaigrette: Combine the olive oil, tarragon vinegar or lemon juice, crushed garlic, salt, and pepper in a bowl or a clean screw-top jar. Add the finely chopped fresh dill and mix or shake vigorously until well combined.
3. Dress the Potatoes: Spoon 2 tablespoons of the vinaigrette over the drained potatoes in the pan. Cover the pan with its lid or a plate to keep them warm while you prepare the rest of the salad.
4. Prepare the Cream Dressing and Warm the Trout: In a shallow pan, gently warm the crème fraîche, lemon juice, and 1 tablespoon of fresh dill, stirring constantly until blended. Add the smoked trout flakes to the pan and toss gently over low heat until the fish is warmed through.
5. Assemble the Salad: Scatter the mixed herb salad evenly over two plates. Drizzle some of the remaining vinaigrette over the salad leaves. Spoon the dressed warm potatoes around the edge of each plate.
6. Finish and Serve: Gently stir the lemon zest into the warmed trout mixture, then spoon the fish and cream dressing into the center of the salad plates. Serve immediately. Any leftover vinaigrette can be served separately or stored in the fridge for up to a week.

Notes

• You can substitute tarragon vinegar with fresh lemon juice if preferred.
• Using crème fraîche gives a slightly tangier flavor; double cream will make the dressing richer and smoother.
• Keep the potatoes warm by covering the pan with a lid or plate to ensure the salad stays invitingly warm.
• Leftover vinaigrette can be refrigerated in a sealed jar for up to one week.
• Be gentle when warming the smoked trout to maintain its delicate texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: European

Keywords: warm trout salad, smoked trout recipe, dill and lemon dressing, baby new potatoes salad, healthy fish salad, easy salad recipe