Poached trout with potato, dill and smoked salmon salad

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pickled cucumber salad

  • 1 cucumber, sliced into rounds
  • 2 tbsp salt
  • 2 tbsp caster sugar
  • 20–50ml/½fl oz–2fl oz white wine vinegar
  • 1 shallot, thinly sliced

For the trout

  • 2 rainbow trout fillets (200g/7oz each), skin on and pin boned
  • 250ml/9fl oz white wine
  • 100ml/3½fl oz white wine vinegar
  • 1 star anise
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 bay leaf
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh parsley
  • ½ lemon, sliced
  • pinch salt

For the salad

  • handful small new potatoes, peeled, cooked and sliced
  • 2 tbsp soured cream
  • freshly grated nutmeg
  • 1 tbsp chopped fresh dill
  • 50g/1¾oz smoked salmon or trout, ½ finely chopped and ½ left in strips
  • 1 lemon, juice only

For the watercress mayonnaise

  • 2 free range egg yolks
  • 1 tsp Dijon mustard
  • 25ml/1fl oz white wine vinegar
  • 150–200ml/3½–7fl oz vegetable oil
  • 80g/3oz fresh watercress

Shopping List

  1. White Wine: 250ml/9fl oz
  2. White Wine Vinegar:
    • 100ml/3½fl oz
    • 25ml/1fl oz
    • 20–50ml/½fl oz–2fl oz
  3. Vegetable Oil: 150–200ml/3½–7fl oz
  4. Fresh Watercress: 80g/3oz
  5. Smoked Salmon or Trout:
    • 50g/1¾oz (½ finely chopped)
    • 50g/1¾oz (left in strips)
  6. Rainbow Trout Fillets (200g/7oz each):
    • Skin on and pin-boned: 2 fillets
  7. Lemon Juice: Juice of 1 lemon
  8. Shallot, thinly sliced: 1
  9. Cucumber, sliced into rounds: 1
  10. Lemon, sliced: ½
  11. Chopped Fresh Dill: 2 tbsp
  12. Chopped Fresh Parsley: 1 tbsp
  13. Free-Range Egg Yolks: 2
  14. Soured Cream: 2 tbsp
  15. Caster Sugar: 2 tbsp
  16. Salt: 2 tbsp
  17. Dijon Mustard: 1 tsp
  18. Bay Leaf: 1
  19. Coriander Seeds: 1 tsp
  20. Black Peppercorns: 1 tsp
  21. Star Anise: 1

Alternative Ingredients

  1. White Wine Vinegar:
    • For white wine vinegar, you can substitute with:
      • Regular white vinegar (though it’s slightly stronger in flavor).
      • Lemon juice (for a tangy alternative).
      • Apple cider vinegar (milder and slightly sweeter).
  2. Vegetable Oil:
    • If you’re out of vegetable oil, try using:
      • Olive oil (for a richer flavor).
      • Canola oil (neutral taste).
      • Sunflower oil (light and versatile).

Method

  1. Cucumber Preparation:
    • Slice the cucumber into rounds.
    • Season the cucumber rounds with salt and sugar.
    • Let them marinate for 30 minutes.
    • Stir in vinegar and thinly sliced shallot.
    • Set aside.
  2. Trout Preparation:
    • Lay the trout in a deep roasting tin.
    • In a small saucepan, combine white wine, vinegar, star anise, peppercorns, coriander seeds, and bay leaf.
    • Add enough water to cover everything.
    • Bring the mixture to a boil.
    • Pour the hot mixture over the trout immediately.
    • Cover and allow it to cool.
  3. Salad Assembly:
    • Mix all salad ingredients together in a large bowl.
    • Set aside.
  4. Watercress Mayonnaise:
    • In a food processor, blend egg yolks, mustard, and vinegar.
    • Gradually add oil until you get a mayonnaise consistency.
  5. Watercress Preparation:
    • Boil water in a medium saucepan.
    • Add watercress for 30 seconds.
    • Remove and place in iced water.
    • Squeeze out excess water.
    • Blend watercress into the mayonnaise.
  6. Trout Presentation:
    • Once the trout has cooled, peel back the skin.
    • Arrange it on a platter.
    • Garnish with fresh herbs and lemon slices.
  7. Serving:
    • Serve the trout alongside the marinated cucumber, salad, watercress mayonnaise, and lemon wedges.
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