Recipe for: Grilled trout with pickled cucumber salsa and dill - photo 1
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Recipe for: Grilled trout with pickled cucumber salsa and dill

Spicy May Day Main dishes Grilling 90 min Medium 0 views ~54.27 PLN - (0)
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Description

Delicate trout grilled to a golden skin served with a refreshing salsa made from pickled cucumbers and fresh dill. The dish combines the Polish, forest flavor of the fish with the tangy freshness of pickled cucumbers and the aroma of smoke from the grill — perfect for a summer picnic. The light salsa with yogurt makes the dish fit and healthy, high in protein, low in fat, and full of fresh herbs. Serve with whole grain bread or a buckwheat salad; visually, the dish is impressive: golden fish, green salsa with dill leaves and lemon slices. This is a suitable option for outdoor gatherings when we want something light, aromatic, and simple to prepare.

Ingredients Used

Ingredients (11)

Servings:
4
  • Trout 1000 g
  • Lightly salted cucumber 3 pcs (~300 g)
  • Natural yogurt 200 g
  • Rapeseed oil 30 g
  • Lemon 1 pcs (~80 g)
  • Garlic 3 clove (~15 g)
  • Spring onion 1 bunch (~50 g)
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Sesame seeds 10 g
💰 Estimated dish cost: ~54.27 PLN (13.57 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the fish

1

Take the trout out of the fridge about 20–30 minutes before grilling to reach room temperature — this will help them cook evenly. Check if the fish are gutted and dry them thoroughly with a paper towel inside and out.

Ingredients: Trout
Use paper towels and a waterproof cutting board. Do not grill fish straight from the fridge — cold meat shrinks and may fall apart.
2

Prepare the marinade for brushing the skin: in a small bowl, mix rapeseed oil (30 g) with 2 g of black pepper (ground) and the juice of half a lemon (about 40 g). Mix thoroughly with a fork or a small whisk.

Ingredients: Rapeseed oil, Black pepper, Lemon
Use a small bowl and a spoon. Squeeze the lemon juice with a manual juicer to separate the seeds.
3

Brush the skin of the trout evenly with the prepared marinade using a kitchen brush. Lightly salt the inside of each fish (use about 4 g of salt for all the fish), and place a few sprigs of chopped dill (about 10 g from the bunch) and a slice of lemon inside.

Ingredients: Trout, Salt, Dill, Lemon
Use a silicone brush and a large tray. Do not salt the fish too early (more than 30 minutes before grilling), as the salt will draw out moisture and the skin will not be crispy.

Salsa

4

Prepare the salsa with pickled cucumber: cut the pickled cucumber (300 g) into small cubes with sides of 3–4 mm. Thinly slice the spring onion (50 g bunch) into rings or thin strips, and finely chop or press the garlic (15 g, 3 cloves) through a garlic press.

Ingredients: Lightly salted cucumber, Spring onion, Garlic
Use a sharp knife and a cutting board. When dicing the cucumber into small cubes, you'll achieve an even texture for the salsa — do not blend, it should be crunchy.
5

In a bowl with the chopped ingredients, add natural yogurt (200 g), finely chopped dill (remaining 20 g), grated zest of half a lemon, and freshly squeezed juice from half of that lemon (about 40 g). Season with salt (weigh, add carefully, keeping in mind that the pickled cucumber is already salty) and pepper (remaining 0 g to taste — use 0–1 g). Mix with a spoon until the ingredients are combined.

Ingredients: Natural yogurt, Dill, Lemon, Salt, Black pepper, Lightly salted cucumber
Use a medium bowl and a wooden or silicone spoon. Taste the salsa and season gradually — it's better to add than to take away saltiness.

Grilling

6

Preheat the grill to medium-high heat (about 200–220°C). If using a charcoal grill, wait until the coals are covered with a thin layer of gray ash. Brush the grill grate with a thin layer of canola oil (use a paper towel soaked in oil and tongs).

Ingredients: Rapeseed oil
Use a grill thermometer or check with your hand (holding your hand about 10 cm above the grill, the burning time is 2–3 seconds = high temperature). Oil on the grill will prevent the skin from sticking.
7

Place the trout on the grill skin-side down. Grill for about 6–8 minutes (depending on the size of the fish) without moving, until the skin is well browned and easily comes off the grill. Then gently flip the fish and grill for another 4–6 minutes, until the flesh is opaque and easily flakes away from the spine with a fork.

Ingredients: Trout
Use a wide fish spatula or tongs with wide tips. Do not flip the fish multiple times — one turn is enough. The fish is ready when the flesh is opaque, non-transparent, and easily flakes off the bones.

Finishing

8

Remove the trout from the grill and let it rest for 2 minutes. Sprinkle with fresh dill (the rest) and gently drizzle with fresh lemon juice. Place 1–2 tablespoons of salsa on or slightly to the side of the fish to avoid softening the entire skin.

Ingredients: Dill, Lemon, Lightly salted cucumber, Natural yogurt
Use a large plate to avoid damaging the fish while transferring. Resting allows the juices to distribute evenly.

Serving

9

Serve the trout hot with the remaining salsa on the side, optionally sprinkled with toasted sesame seeds (10 g) for crunch. Serve with a slice of whole grain bread or a light buckwheat salad for a more complete meal.

Ingredients: Sesame seeds, Trout, Lightly salted cucumber, Lemon
On the plate, place the fish in the center, the salsa in a small bowl next to it, and lemon slices for decoration. If you are adding sesame, toast it in a dry pan for 1–2 minutes over medium heat until it becomes fragrant.

Fun Fact

💡

Trout has been a popular fish in Polish cuisine for centuries, especially in mountainous and foothill regions. Traditionally, it was served with lemon and butter; the use of a light pickled cucumber salsa is a modern twist for summer gatherings.

Best for

Majówka Spotkanie na świeżym powietrzu Lekka kolacja letnia

Tips

🍽️ Serving

Serve immediately after taking off the grill to keep the skin crispy. For those who prefer less salsa on the fish, provide an extra bowl of salsa. A good side dish would be buckwheat salad with onion and arugula or roasted young potatoes.

🥡 Storage

Store leftover salsa separately in an airtight container in the refrigerator for up to 48 hours. Grilled trout can be stored in the refrigerator for up to 24 hours, but it loses its crispiness after reheating — it's best to reheat briefly in the oven for 5–7 minutes at 180°C. Do not freeze prepared dishes with yogurt.

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