Go Back
Smoked trout and dill potato salad in a ceramic bowl with crème fraîche dressing, capers, and fresh dill.

Smoked Trout and Dill Potato Salad

A warm-dressed potato salad with flaked smoked trout, fresh dill, and a crème fraîche-lemon dressing. Comes together in 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

Salad
  • 800 g waxy potatoes (Charlotte, new potatoes, or Yukon Gold) cut into 3 cm pieces
  • 250 g hot-smoked trout fillets skin removed, flesh flaked into large pieces
  • 2 tbsp capers in brine rinsed and drained
  • 1 small red onion thinly sliced
  • 20 g fresh dill roughly chopped, plus extra sprigs for garnish
  • to taste flaky sea salt
  • to taste black pepper freshly ground
Crème Fraîche Dressing
  • 120 g crème fraîche full-fat
  • 2 tbsp lemon juice freshly squeezed, about 1 lemon
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tbsp extra-virgin olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground

Method
 

Cook the Potatoes
  1. Place the potato pieces in a large saucepan and cover with cold water. Add 1 tsp salt per liter of water and bring to a boil over high heat.
  2. Reduce heat to medium and simmer for 15 to 18 minutes, until the potatoes are tender when pierced with a knife but still hold their shape. Drain in a colander and leave to steam-dry for 2 minutes.
Make the Dressing
  1. While the potatoes cook, whisk together the crème fraîche, lemon juice, lemon zest, Dijon mustard, and olive oil in a small bowl until smooth. Season with the salt and black pepper. Taste and adjust lemon juice if needed. The dressing should taste bright and slightly sharp.
Dress and Assemble
  1. Transfer the warm (not hot) potatoes to a large mixing bowl. Pour two-thirds of the dressing over the potatoes and fold gently with a spatula until coated. Leave to rest for 5 minutes so the potatoes absorb the dressing.
  2. Add the sliced red onion and capers to the bowl. Fold again gently.
  3. Add the flaked smoked trout and chopped dill. Fold once or twice more, keeping the trout pieces large. Drizzle over the remaining dressing.
  4. Taste and adjust salt, pepper, or lemon juice. Transfer to a serving plate or bowl. Garnish with extra dill sprigs and a grind of black pepper. Serve at room temperature.

Notes

Fold the trout in last and handle it gently. Over-mixing breaks up the fish into small shreds and you lose the textural contrast that makes this salad work.