Poached Trout And Potato Salad

I’m sharing a light and elegant Poached Trout And Potato Salad—delicate ocean trout gently poached with fresh dill, tossed with tender kipfler potatoes and a lively lemon-and-dill dressing—a perfect choice for gatherings or a refreshing weeknight dinner.

Why I’ll Love This Recipe

I love how I can prepare it in under 30 minutes, yet it feels special enough for hosting. I adore the simplicity—poaching trout infuses it gently with flavor, and pairing it with silky potatoes and a herby citrus dressing gives a balanced, bright finish that always leaves me—and my guests—smiling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 800 g kipfler potatoes, unpeeled, halved

• 1 litre (4 cups) water

• 4 strips (5 cm) lemon rind

• 2 sprigs fresh dill

• 600 g ocean trout fillets

• 1 red onion (100 g), thinly sliced

• 1 lebanese cucumber (130 g), seeded and sliced

• 50 g rocket leaves

• For the lemon and dill dressing:

  • ⅓ cup (80 ml) olive oil

  • ¼ cup (60 ml) lemon juice

  • 1 clove garlic, crushed

  • 1 tbsp finely chopped fresh dill

  • 1 tbsp drained, rinsed baby capers

Directions

1. Boil, steam, or microwave the potatoes until tender; then drain.

2. In a saucepan, bring water, lemon rind, and dill to the boil. Add the trout, cover, and simmer for about 10 minutes or until cooked as desired. Drain fish, discard the poaching liquid, flake into a large bowl, and discard the skin.

3. Meanwhile, whisk together the olive oil, lemon juice, garlic, dill, and capers in a screw-top jar; shake well to make the dressing.

4. Add the potatoes, dressing, red onion, cucumber, and rocket to the bowl with the trout. Toss gently to combine.

Servings And Timing

This recipe serves 4 people.
Total time is about 25 minutes: around 10 minutes for poaching the trout and preparing potatoes, plus a few more minutes to assemble the salad.

Storage/Reheating

I’d store leftovers in an airtight container in the fridge and use them within 1–2 days for best freshness. I enjoy it chilled, but if I want to warm it slightly, I’d let it come to room temperature or give it a gentle reheat—careful not to overheat, or the trout will dry out.

FAQs

1. What kind of potatoes work best in this salad?

I find that kipfler potatoes hold their shape well and absorb the dressing beautifully—they’re my go-to for this salad.

2. Can I substitute the trout with another fish?

I can swap ocean trout with salmon, hot-smoked trout, or even another firm fish—but the delicate flavor of ocean trout is my favorite here.

3. How do I prevent the potatoes from falling apart?

I let them just become tender—not overcook—and drain them well before adding into the salad so they keep their shape.

4. Can I prepare this salad ahead of time?

Yes—I can poach the trout and prep the potatoes and dressing a bit ahead. I’d combine everything just before serving, though, to keep textures crisp.

5. Is the dressing too lemony?

I taste as I go—I start with the amounts in the recipe, then adjust: a bit more lemon if I want brightness, or more oil if too sharp.

Conclusion

I love how this Poached Trout And Potato Salad feels both effortless and elevated. It’s a beautifully harmonious combination—flaky trout, creamy potatoes, crisp veggies, and a tangy herb dressing. It’s perfect for warm-weather entertaining, a light family dinner, or a picnic addition. I hope you enjoy it as much as I do.

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