Warm trout salad with dill & lemon

Warm trout salad with dill & lemon

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(1 ratings)

Ready in 45 minutes


Serves 2
This makes a wonderful supper or lunch, served with a crusty baguette and a French dry white wine

Nutrition and extra info

Nutrition: per serving

  • kcal483
  • fat38g
  • saturates9g
  • carbs18g
  • sugars0g
  • fibre2g
  • protein18g
  • salt1.52g


  • 200g baby new potato (about 12)
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 120g pack smoked trout, flaked



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 50g mixed herb salad
  • a few shreds of lemon zest

For the vinaigrette

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp tarragon vinegar or lemon juice



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • a sliver of garlic, crushed



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tbsp finely chopped fresh dill

For the cream dressing

  • 3 tbsp crème fraîche or double cream
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped fresh dill


  1. Scrub, scrape and halve the potatoes, then cook in salted boiling water for 8-10 minutes until tender. Meanwhile, make the vinaigrette by mixing the olive oil with the vinegar, crushed garlic and salt and pepper to taste, then mix in the dill. (To speed things up all the ingredients can be shaken vigorously in a clean screw top jar.) Drain the potatoes and return them to their pan. Spoon over 2 tbsp of vinaigrette, cover the pan with its lid or a plate, and keep warm.

  2. Gently warm the crème fraîche, lemon juice and dill for the cream dressing in another pan (a shallow one is best), stirring all the time until blended. Add the trout flakes and toss gently over a low heat until the fish is warm.

  3. Scatter the salad and herb leaves over two plates, trickle over some of the remaining vinaigrette and spoon the dressed potatoes round the edge. Gently stir the lemon zest into the fish, then spoon the fish and dressing into the centre of the salad. Serve straight away. Any leftover vinaigrette can be served separately or saved in a screw top jar in the fridge for up to a week.

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Comments, questions and tips

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22nd Jun, 2011
This is a great recipe, just the thing to use up the left over trout I had from an evening meal, really fresh and tasty, the dill and creme freche combination are a winner!
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