Smoked-trout, potato and cherry tomato salad

Smoked-trout, potato and cherry tomato salad

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  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

This potato salad is given a gourmet make-over with the addition of smoked trout, cherry tomatoes and pea shoots.

Featured in
Mother's Day, Salad recipes


  • 6 kipfler potatoes, scrubbed
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons roughly chopped dill sprigs
  • 250g cherry tomatoes, halved
  • 60g pea shoots (see note) or wild rocket
  • 2 x 170g skinless hot-smoked ocean trout portions (see note), flaked into large pieces


  • Step 1
    Cook the potatoes in a large saucepan of boiling salted water for 12-15 minutes or until tender. Drain and rinse under cold water until cool enough to handle. The skin will be quite flaky and easy to peel with a paring knife.
  • Step 2
    Place the olive oil, vinegar and mustard in a salad bowl and whisk to combine. Cut the peeled potatoes into 1cm-thick rounds and add to the dressing with the dill and halved cherry tomatoes. Season to taste, then toss well to combine. Gently toss with the pea shoots or rocket leaves and flaked ocean trout, then serve.

  • Low carb
  • Low kilojoule
  • Low sugar


  • 1935 kj


  • 20g

    Fat Total

  • 3g

    Saturated Fat

  • 7g


  • 26g


  • 74mg


  • 1052.45mg


  • 5g

    Carbs (sugar)

  • 39g

    Carbs (total)

All nutrition values are per serve


Pea shoots are available from selected greengrocers. Hot-smoked ocean trout is available from supermarkets, or use hot-smoked regular trout or salmon.

  • Author: Kate Tait
  • Image credit: Steve Brown
  • Publication:


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