Recipe for: Cucumber, Dill, and Smoked Trout Salad - photo 1
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Recipe for: Cucumber, Dill, and Smoked Trout Salad

May Day Salads 25 min Easy 0 views ~13.54 PLN * - (0)
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Description

A light, refreshing salad perfect for May gatherings and summer lunches. The combination of fresh cucumber, aromatic dill, and delicate smoked trout creates a harmonious blend of flavors: the freshness and crunchiness of the vegetables contrast with the smoked, slightly salty, and fatty trout. The dressing made from buttermilk and rapeseed oil adds creaminess without heaviness. The dish is quick to prepare, visually impressive (green-pink accents), and works well as an appetizer, light dinner, or side dish for grilled foods. The flavor pairs wonderfully with rye bread or grilled pork neck, and a fit version can be enhanced with an extra serving of greens.

Ingredients Used

Ingredients (11)

Servings:
4
  • Cucumber 3 pcs (~900 g)
  • Smoked trout 300 g
  • Buttermilk 200 g
  • Rapeseed oil 30 g
  • Lemon 1.3 pcs (~100 g)
  • Red onion 75 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Capers 20 g
  • Radish 60 g
💰 Estimated dish cost: ~13.54 PLN (3.39 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the cucumbers under cold water and dry them with a paper towel. If the skin is thick or bitter, peel it thinly with a peeler. Place the cucumber on a cutting board and slice it into thin rounds about 2-3 mm thick using a sharp knife or a mandoline. Transfer the slices to a large bowl without pressing them.

Ingredients: Cucumber
Use a sharp knife or a mandoline set to 2–3 mm. The mandoline will speed up the process, but use a finger guard. The best bowl is a large, deep stainless steel or glass bowl (min. 3 l).
2

Peel the red onion and cut it in half, place the flat side on the board and slice it into very thin half-rings (about 2 mm). If you want to reduce the sharpness of the onion, soak it in 2 tablespoons of cold water and let it sit for 5 minutes, then drain. Rinse the dill, dry it, and chop it finely. Cut the radishes into thin slices — you can lightly salt them to release some water and make them crunchier (optional). Transfer the onion, dill, and radishes to a bowl with the cucumber.

Ingredients: Red onion, Dill, Radish
Use a grater for thin slices or a sharp knife. For drying herbs, a salad spinner or paper towel works best. Do not chop the herbs too finely — small pieces can release too much moisture.

Preparation of trout

3

Place the smoked trout on a board skin side down. Gently separate the flesh with a fork or your hands into flakes, removing any visible bones with kitchen tweezers. If the fillet has skin, you can leave it on or remove it — the skin may be tougher once discarded. Separate larger pieces of skin and check each piece for bones.

Ingredients: smoked trout
Use two forks or your hands: one holds, the other separates the meat. A fish bone tweezers is a must-have; if you don't have one, use a small knife. Doing this slowly will help you avoid shredding the meat into mush.

Dressing

4

In a small bowl, pour in the buttermilk (200 ml), add the rapeseed oil (30 g) and the juice squeezed from half a lemon (about 15-20 ml). Add salt (3 pinches) and black pepper (1 pinch). Whisk vigorously with a whisk or fork for 20–30 seconds until a homogeneous, slightly creamy dressing is formed. Taste and adjust with lemon juice or salt as desired.

Ingredients: Buttermilk, Rapeseed oil, Lemon, Salt, Black pepper
Use a small bowl (about 0.5 l) and a hand whisk. If you want a smooth emulsion, you can add a teaspoon of mustard (optional). Don't overdo it with the salt — the fish is already salty.

Assembly

5

Pour the dressing into the bowl with cucumber, onion, dill, and radish. Gently mix with a wooden spoon or two spatulas for 15–20 seconds, so that the cucumber slices are evenly coated with the sauce. Add the smoked trout fillets and gently combine, moving the pieces of fish across the surface of the salad so as not to break them into mush.

Ingredients: Cucumber, Red onion, Dill, Radish, smoked trout, Buttermilk
Use a large bowl (at least 3 l) and a wooden spoon or silicone spatula. Stir gently: too vigorous mixing will cause the fish meat to break apart and release excess juice.

Finishing and serving

6

Transfer the salad to a serving platter or portion it onto plates. Decorate the top with fresh dill and, if using, capers (20 g) — rinse the capers before adding to reduce saltiness. Wait 5–10 minutes before serving to allow the flavors to meld. Serve with a slice of whole grain bread or as a side to grilled vegetables/meat.

Ingredients: Dill, capers
For decoration, use a small caper spoon and a knife to arrange the pieces of fish. Do not leave the salad at room temperature for longer than 4–6 hours — it will gently become watery.

Fun Fact

💡

Smoked trout has been popular in Polish cuisine for centuries — it was traditionally smoked over beech or alder wood; pairing it with chopped greens (dill) is a classic flavor combination in the lake regions.

Best for

piknik kolacja letnia przystawka na grill

Tips

🍽️ Serving

Serve chilled or at room temperature. Dark bread, thin buckwheat pancakes, or grilled slices of zucchini make great accompaniments. For a heartier version, add cooked millet or pieces of roasted potato.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. Before serving again, gently stir and possibly add a bit of fresh buttermilk or lemon juice if the salad has lost moisture. Do not freeze — the texture of the vegetables and fish will deteriorate.

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