Rustic Smoky Trout & Creamy Potato Salad

Smoky Tinned Trout & Potato Salad

Rustic Smoky Trout & Creamy Potato Salad

Author: Just in Brine Prep: 15 mins Cook: 20 mins Course: Salad Cuisine: Mediterranean

Ingredients

  • 1 tin of trout in olive oil, drained
  • 500g baby potatoes, boiled and halved
  • 1/4 cup Greek yoghurt
  • 1 tbsp Dijon mustard
  • 1 tbsp capers, rinsed
  • 2 tbsp fresh dill, chopped
  • 1 spring onion, finely sliced
  • Salt and black pepper to taste

Quick Steps

  1. In a mixing bowl, combine the Greek yoghurt, Dijon mustard, capers, dill, spring onion, salt, and pepper to make the dressing.
  2. Toss the boiled potatoes in the dressing until evenly coated.
  3. Gently fold in the flaked trout, taking care not to break up the pieces too much.
  4. Serve warm or cold, garnished with a little extra dill.

Serving Tip: This smoky trout salad pairs beautifully with a crisp white wine or as a side to grilled vegetables.

Detailed Steps

  1. Prepare the dressing: In a mixing bowl, mix together the Greek yoghurt, Dijon mustard, capers, fresh dill, spring onion, salt, and pepper. Adjust the seasoning to your taste.
  2. Boil the potatoes: Boil the baby potatoes in salted water until tender. Drain and let them cool slightly before halving.
  3. Coat the potatoes: Add the halved potatoes to the bowl with the dressing and toss them until they are evenly coated.
  4. Add the trout: Gently fold in the flaked trout, being careful not to break it into too small pieces, so it retains its texture.
  5. Serve: Garnish with extra dill and serve the salad either warm or chilled, depending on your preference.

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