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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
