Smoked Trout, Cucumber and Dill Salad

Name: Smoked Trout, Cucumber and Dill Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 160 g hot-smoked trout, flaked; 4 eggs; 2 cucumbers, sliced into coins; 1 lemon, zested and juiced; 10 g chives, finely chopped; 10 g dill, roughly chopped; 5 tbsp thick Greek yogurt; 150 g sourdough, torn into chunks; 3 tbsp olive oil; 1/2 tsp sesame oil; 2 tbsp gomashio

This fresh smoked trout salad combines crisp cucumber, crunchy sourdough croutons, soft-boiled eggs, and a creamy lemon-dill yogurt dressing. It is light yet satisfying, with plenty of protein and bright herb flavor. Serve it for a quick lunch, easy dinner, or elegant brunch salad.

Servings4 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

hot-smoked trout, flaked
160 g
eggs
4
cucumbers, sliced into coins
2
lemon, zested and juiced
1
chives, finely chopped
10 g
dill, roughly chopped
10 g
thick Greek yogurt
5 tbsp
sourdough, torn into chunks
150 g
olive oil
3 tbsp
sesame oil
0.5 tsp
gomashio
2 tbsp

Step-by-Step Instructions

Preheat the oven to 190C/170C fan/gas 5. Tear the sourdough into bite-sized pieces, toss with 2 tbsp olive oil, and season lightly with salt and black pepper. Spread on a baking sheet and bake for 12-15 minutes, turning once if needed, until golden and crisp. Set aside to cool.

Bring a pan of salted water to a boil. Lower in the eggs and cook for 7 minutes for jammy centers. Transfer immediately to a bowl of ice water and leave until cool enough to peel.

In a large bowl, whisk together the Greek yogurt, lemon zest, lemon juice, sesame oil, chopped chives, chopped dill, gomashio, and the remaining 1 tbsp olive oil. Taste and season with black pepper, and add a little salt only if needed.

Add the sliced cucumbers, most of the croutons, and half of the smoked trout to the bowl. Toss gently so everything is lightly coated in the dressing.

Arrange the salad on a serving platter or divide between plates. Flake the remaining trout over the top, add the remaining croutons, and finish with the halved eggs and reserved dill sprigs. Grind over a little extra black pepper and serve immediately.