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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:

  • Cucumber (sliced into rounds): 1
  • Salt: 2 tbsp
  • Caster sugar: 2 tbsp
  • White wine vinegar: 20–50 ml (½ fl oz–2 fl oz)
  • Shallot (thinly sliced): 1

For the trout:

  • Rainbow trout fillets (200 g/7 oz each, skin on and pin boned): 2
  • White wine: 250 ml (9 fl oz)
  • White wine vinegar: 100 ml (3½ fl oz)
  • Star anise: 1
  • Black peppercorns: 1 tsp
  • Coriander seeds: 1 tsp
  • Bay leaf: 1
  • Chopped fresh dill: 1 tbsp
  • Chopped fresh parsley: 1 tbsp
  • Lemon (sliced): ½
  • Salt: Pinch

For the salad:

  • Small new potatoes (peeled, cooked, and sliced): Handful
  • Soured cream: 2 tbsp
  • Freshly grated nutmeg
  • Chopped fresh dill: 1 tbsp
  • Smoked salmon or trout (½ finely chopped and ½ left in strips): 50 g (1¾ oz)
  • Lemon juice: 1 lemon

For the watercress mayonnaise:

  • Free-range egg yolks: 2
  • Dijon mustard: 1 tsp
  • White wine vinegar: 25 ml (1 fl oz)
  • Vegetable oil: 150–200 ml (3½–7 fl oz)
  • Fresh watercress: 80 g (3 oz)

 

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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