Trout Salad with Dill recipe

This light, fresh creamy salad would make for a delicious dinner served with some warm crusty bread for dipping. The tangy vinaigrette keeps things light and cuts through all the richness of the creamy dressing, and the dill adds a punch of fresh flavour.


  • 250g new potatoes
  • 125g smoked trout fillet, boned, skinned and flaked
  • 100g mixed leaf salad
  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. white wine vinegar
  • 1 tbsp. freshly chopped dill
  • Salt and pepper, pinch of garlic powder if you have it
  • 3 tbsp. low-fat creme fraiche
  • 1 tbsp. white wine vinegar
  • 1 tbsp. freshly chopped dill


  1. Chop the potatoes into eighths or quarters if they are small. Put into a pan of cold water, bring to the boil and then cook in boiling salted water for 8-10 minutes until tender. Drain and put back into the saucepan.

  2. In a jug, whisk the olive oil, 2 tbsp. vinegar, 1 tbsp. dill, salt, pepper and garlic. Pour the dressing over the potatoes and leave to one side.

  3. Warm the creme fraiche, vinegar and dill in a small saucepan until combined. Flake the fish into the creme fraiche mixture and stir to combine.

  4. Toss the potatoes, fish and salad leaves together and then serve.

You can always use ready-made salad dressings if you don't have the ingredients in to make fresh salad dressing. This recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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