Home
Recipes
Cucumber, dill, smoked trout & sesame salad

Cucumber, dill, smoked trout & sesame salad served on a sharing plate

Cucumber, dill, smoked trout & sesame salad

Name: Cucumber, dill, smoked trout & sesame salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 150g sourdough torn into chunks; 3 tbsp olive oil; 4 eggs; 5 tbsp thick Greek yogurt; 1 lemon zested and juiced; ½ tsp sesame oil; 10g chives finely chopped; 10g dill most roughly chopped, a few sprigs reserved; 2 tbsp gomashio (use white roasted sesame seeds if you can’t find it); 2 cucumbers sliced into coins; 160g hot smoked trout fillets

Helena Busiakiewicz

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

0 reviews

loading...

Put cucumber centre stage in this smoked trout salad with eggs and sourdough croutons. It's a great way to showcase homegrown cucumbers a little differently

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

App onlyEasy yogurt flatbreads. This is a premium piece of content available to subscribed users.

A star rating of 4.3 out of 5.11 ratings

Harissa broccoli & flatbreads

A star rating of 4 out of 5.2 ratings

Pitta bread

A star rating of 4.8 out of 5.132 ratings

Ingredients

Nutrition

Units:

MetricUS

150g sourdough

torn into chunks
3 tbsp olive oil
4 eggs
5 tbsp thick Greek yogurt
1 lemon

zested and juiced
½ tsp sesame oil
10g chives

finely chopped
10g dill

most roughly chopped, a few sprigs reserved
2 tbsp gomashio

(use white roasted sesame seeds if you can’t find it)
2 cucumbers

sliced into coins
160g hot smoked trout fillets

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal478
fat29g
saturates8g
carbs24g
sugars6g
fibre3g
protein28g
salt2.08g

Method

step 1

Heat the oven to 190C/170C/gas 5. Tear the sourdough into chunks, drizzle with 2 tbsp of the olive oil, sprinkle with salt and pepper, then toss to coat using your hands. Tip onto a baking sheet and bake for 12-15 mins until you have golden, crisp croutons. Set aside.
step 2

Meanwhile, boil the eggs in a pan of salted water for 7 mins, then plunge straight into an ice bath.
step 3

Put the yogurt, lemon zest and juice, sesame oil, chives, dill, gomashio and the remaining 1 tbsp olive oil in a large bowl. Whisk to combine and season well.
step 4

Mix the sliced cucumber into the dressing with most of the croutons and half of the trout. Spread over a serving platter and top with the remaining trout, flaked into chunks, some croutons and the halved eggs. Grind over a little black pepper, sprinkle with the reserved dill sprigs, then serve straightaway.

Recipe from Good Food magazine, June 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now