Smoked trout & kipfler salad.

As the weather starts to warm up salads like this make a perfect meal. It’s more about assembling everything than about cooking. While you boil some kipfler potatoes you toss everything into a bowl, prepare the dressing, and hey presto. Dinner or lunch is ready in under thirty minutes.

I have specified kipfler potatoes as their flavour is perfect for this dish, but any good red waxy potato would be fine. You can also add a poached or soft boiled egg to your serve for some added protein.


  • the flesh of one hot smoked trout {skin, head, tail, and bones removed}.
  • approximately four to six kipfler potatoes, depending on their size
  • one Lebanese cucumber, sliced
  • one small fennel bulb, thinly sliced
  • one small red onion, thinly sliced
  • 2 tbsp salted capers, rinsed
  • some fresh dill and parsley, finely chopped
  • 1/4 cup extra virgin olive oil
  • juice of one lemon
  • 1 heaped tbsp dijon mustard
  • a pinch of salt, and a little cracked black pepper
  • Optional: serve with poached or soft boiled eggs

1. Scrub the potatoes and put them in a pot, cover with water, add a teaspoon of salt to the water, and bring to the boil. When the water comes to the boil reduce the heat to a vigorous simmer. Check with a skewer to see when the potatoes are cooked. {The skewer will go through the thickest part easily}. Drain, and allow to cool before peeling and slicing.

2. In a large bowl add the sliced potato, flaked trout flesh, cucumber, fennel, onion, capers, and herbs. Put the oil, lemon juice, mustard, salt and pepper in a jug and whisk with a fork to combine. Drizzle over the salad, and toss gently to dress all the ingredients. If you’re adding poached or boiled eggs you can add them to each persons plate or serve.



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