Smoked Trout and Potato Salad with Yogurt Dill Dressing
- Savory
- Light
- No cook
A cool, light salad of smoked trout, crisp radishes and cucumber over sliced potatoes, brought together with a tangy Greek yogurt and dill dressing.
- Total
- 20 min
- Prep 20
- Serves
- 3
- Difficulty
- Easy
You'll practice: Emulsifying · Seasoning in layers
Instructions
-
Slice the cooked new potatoes into 1 cm rounds and arrange them on a serving platter.
~5 min
-
Cut the cucumber in half lengthways, scoop out the watery seeds with a spoon and slice the flesh into 5 mm half-moons. Slice the radishes thinly.
~5 min
The seeds are mostly water and would dilute the dressing and make the salad pool on the plate.
Scooping the watery seeds out of the cucumber keeps the yogurt dressing from turning thin and pooling on the plate.
-
In the mixing bowl, stir together the greek yogurt, 1 tbsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper and 2 tbsp of the chopped dill until smooth and pourable.
~3 min
Stirring the oil into the yogurt slowly helps it blend into a smooth, pourable dressing rather than splitting.
Emulsifying Add the oil gradually while stirring so it disperses into the yogurt instead of splitting; the dressing should look glossy and pourable, not curdled.
Seasoning in layers Season the dressing, then taste after dressing the potatoes; adjust salt at the end so the fish and vegetables stay balanced.
-
Flake the smoked trout into bite-sized pieces with a fork, discarding any skin and pin bones.
~3 min
-
Spoon half the yogurt dressing over the potatoes and scatter over the cucumber and radishes.
~2 min
Dressing the potatoes while they are still warm helps them absorb the flavor before the cold toppings go on.
Seasoning in layers Season the dressing, then taste after dressing the potatoes; adjust salt at the end so the fish and vegetables stay balanced.
-
Top with the flaked smoked trout, spoon over the remaining dressing and finish with the last 1 tbsp of dill. Serve straight away.
~2 min
