Print

Poached Trout And Potato Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Poached Trout and Potato Salad is a light, elegant dish featuring tender ocean trout poached with lemon and dill, paired with kipfler potatoes, crisp vegetables, and a zesty lemon-dill dressing. It’s quick, fresh, and perfect for entertaining or easy dinners.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Poaching
  • Cuisine: Modern Australian
  • Diet: Gluten Free

Ingredients

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

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 and rinsed baby capers

Instructions

  1. Boil, steam, or microwave the potatoes until just tender. Drain and set aside.
  2. In a saucepan, bring water, lemon rind, and dill to a boil. Add trout fillets, cover, and simmer for about 10 minutes or until cooked through. Drain and flake trout into a large bowl, discarding skin and poaching liquid.
  3. Combine olive oil, lemon juice, garlic, chopped dill, and capers in a jar. Shake well to form the dressing.
  4. Add the cooked potatoes, dressing, sliced red onion, cucumber, and rocket to the bowl with flaked trout.
  5. Toss gently to combine and serve.

Notes

  • Kipfler potatoes hold their shape and texture well—ideal for this salad.
  • Substitute ocean trout with salmon or hot-smoked trout if needed.
  • Poach and prep components ahead; combine just before serving.
  • Let chilled leftovers come to room temperature for best texture.
  • Adjust lemon and oil to balance dressing sharpness to taste.

Nutrition

Find it online: https://savorymomskitchen.com/poached-trout-and-potato-salad/