Smoked trout, potato and dill salad

Smoked trout, potato and dill salad
  • 0:10 Prep
  • 0:15 Cook
  • Capable cooks

Discover the perfect pairing of smoked trout and potato in this delectable salad.

Featured in
Fish & seafood recipes


  • 8 (about 70g each) chat (small) potatoes
  • 4 eggs, at room temperature
  • 1 bunch fresh asparagus, ends trimmed, diagonally sliced in half
  • 60mls (1/4 cup) flesh lemon juice
  • 80mls (1/3 cup) olive oil
  • 2 teaspoons wholegrain mustard
  • Salt & ground black pepper, to taste
  • 1 bunch dill, leaves picked
  • 3 whole smoked trout, skin and bones removed, flesh flaked
  • 1 cos lettuce, leaves separated, washed, dried, torn


  • Step 1
    Place the potatoes in a medium saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium-high and boil, partially covered, for 15-20 minutes or until just tender. Drain and cut in halves. Set aside.
  • Step 2
    Place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium- high and boil, uncovered, for 10 minutes. Rinse the eggs under cold running water until cool. Peel and cut into quarters. Set aside.
  • Step 3
    Fill the small saucepan with water and bring to the boil. Add the asparagus and cook for 1 minute or until tender crisp. Drain and refresh under cold running water. Drain.
  • Step 4
    Place the lemon juice, olive oil, mustard, salt and pepper in a small jug. Whisk to combine. Place potatoes, asparagus, dill and 1/2 the dressing in a large bowl. Toss to combine. Add the trout and toss gently to combine.
  • Step 5
    Place lettuce in serving bowls and top with the trout mixture. Place the eggs on top and drizzle with the remaining dressing.


Microwave tip: wash the asparagus, place into a freezer bag and twist bag to seal. Place onto turntable and cook for 1-2 minutes on High/850watts/100% or until bright-green and tender crisp.

  • Author: Alison Turner
  • Publication: Australian Good Taste



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