Smoked Trout Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 medium potatoes (approx 350 grams), cut into 3cm squares
  • 150 grams sugar snap peas, tops removed
  • 1 x 350 gram smoked trout, bones and skin removed
  • 100 grams mixed salad leaves
  • ½ bunch parsley, leaves picked
  • 250 grams cherry or grape tomatoes
  • 10-12 kalamata olives, pitted and split, optional
  • 1 tablespoon capers, drained and rinsed, optional
  • ⅔ cup Greek yoghurt
  • 2-4 teaspoons horseradish
  • ½ bunch dill, leaves picked
  1. Place potatoes in a saucepan of cold water, bring to the boil and simmer for 12-15 minutes or until tender.
  2. Drain and allow to cool.
  3. Add the snowpeas to a saucepan of boiling water and cook for 1-2 minutes.
  4. Drain and refresh under cold water so they retain their lovely bright green colour.
  5. Break trout up into 'chunks'.
  6. On a serving dish, scatter the mixed salad leaves and most of the parsley.
  7. Add the cooked potatoes, sugar snap peas, tomatoes, olives and capers if using
  8. In a bowl, mix together the yoghurt, horseradish and half of the dill. Add a little water to thin down as needed.
  9. When ready to serve, whisk dressing briefly then drizzle over salad.
  10. Scatter over extra parsley and dill and serve.
Recipe by Healthy Home Cafe at