Spring fish salad with young vegetables and dill dressing - photo 1
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Spring fish salad with young vegetables and dill dressing

Salads Regional Cuisine of Poland 30 min Easy 28 wyświetleń ~30.77 PLN * - (0)
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Description

Spring salad with pieces of trout and young vegetables is a light, aromatic composition inspired by Polish regional cuisine. It combines smoked trout with tender young potatoes, asparagus, radishes, and crunchy lettuce, all brought together by a creamy dressing made from buttermilk with lemon and fresh dill. The dish is fresh, slightly tangy, and visually appealing due to the contrasts of green, the pink of the radishes, and the golden pieces of fish. Serve as an appetizer at a spring gathering, a light family lunch, or for a picnic. You can serve it with a slice of fresh rye bread or a hard-boiled egg on the side (optional).

Ingredients Used

Ingredients (16)

Servings:
4
  • Trout 300 g
  • Potatoes 4 szt. (~600 g)
  • Asparagus 200 g
  • Radish 150 g
  • Cucumber 0.5 szt. (~150 g)
  • Lettuce 120 g
  • Spring onion 0.8 pęczek (~40 g)
  • Buttermilk 200 g
  • Mustard 30 g
  • Rapeseed oil 30 g
  • Lemon 1.3 szt. (~100 g)
  • Dill 30 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chicken egg 2 szt. (~120 g)
  • Sorrel 30 g
💰 Szacowany koszt dania: ~30.77 PLN (7.69 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Wash the potatoes under running water with a vegetable brush, do not peel if they are young. Place the potatoes in a medium pot, cover with cold water so that the water covers the potatoes by 2 cm. Add 1 teaspoon of salt (about 5 g) to the water. Put the pot on high heat and bring to a boil, after boiling reduce the heat to medium and cook for 12-15 minutes, until the potatoes are tender when pierced with a fork (the fork goes in easily without falling apart).

Ingredients: Salt
Use a pot with a diameter of 20-24 cm. Check the softness with a fork: if the fork goes smoothly through the potato, they are ready. Do not overcook — they should hold their shape in the salad.
2

While the potatoes are cooking, prepare the asparagus: snap off the woody ends — hold each asparagus spear with both hands and gently bend it a few centimeters from the end; the natural breaking point will indicate the end of the edible part. Cut the asparagus into 3-4 cm pieces on a diagonal.

Ingredients: asparagus
Use a cutting board and a sharp knife. Breaking off the ends gives a better result than peeling, as it naturally removes the tough part.
3

Blanch the asparagus: bring another small pot of water to a boil, add the asparagus to the boiling water and cook for 2-3 minutes until they become bright green and slightly tender. Immediately transfer them to a bowl of cold water and ice (ice bath) or rinse under cold water to stop the cooking process and preserve the color.

Ingredients: asparagus
Use a strainer or slotted spoon for quick removal. Blanching takes less time than boiling and gives you crisp-tender asparagus.
4

Wash the radishes and slice them thinly — the best result is achieved using a mandoline or a sharp knife (slices 1-2 mm). Cut the cucumber lengthwise, scoop out a large part of the seeds with a spoon if they are watery, and then slice it into half-moons. Tear the lettuce into bite-sized pieces with your hands, and finely chop the green onions (light white parts and green shoots). If you are using sorrel (optional), rinse it and tear the leaves into smaller pieces.

Ingredients: Radish, Cucumber, Lettuce, Spring onion, sorrel
Use a clean cutting board and knife; slicing thinly gives a nice texture in the salad. Use your hands to tear the lettuce, do not cut it with a knife to prevent browning.

Fish

5

If you are using smoked trout: separate the fillets into larger pieces and gently flake with a fork into bite-sized chunks, removing any bones with your fingers. If you are using fresh trout: pat the fillets dry with paper towels, lightly salt, drizzle with a bit of oil, and bake in an oven preheated to 200°C for 10-12 minutes uncovered (skin side down) until the flesh is opaque and easily flakes apart; after baking, let cool and break into pieces.

Ingredients: Trout, Rapeseed oil, Salt
Use two forks to separate the fish or your hands in disposable gloves. With fresh fish, check the doneness with a fork: the meat should easily flake apart.

Dressing

6

Prepare the dressing: pour buttermilk (200 ml) into a medium bowl. Add mustard (30 g), juice from half a lemon (about 50 g), and finely grated lemon zest if you want a more intense aroma (optional). Mix with a fork until combined, then slowly drizzle in canola oil (30 g) while stirring to create a light emulsion. Season with 1-2 g of salt and 1 g of freshly ground pepper, taste, and if necessary, adjust with a bit more lemon juice.

Ingredients: Buttermilk, Mustard, Rapeseed oil, Lemon, Salt, Black pepper
Use a bowl and a whisk or fork. Pouring the oil slowly and mixing vigorously will create a creamy emulsion. If the dressing is too thin, add 1-2 g of mustard.

Assembly

7

Drain the cooked potatoes, let them cool for 3-4 minutes, then cut the larger ones in half or quarters, and leave the small ones whole. In a large bowl, combine the torn lettuce, sliced radishes, cucumber, chopped green onions, and blanched asparagus. Add the cooled potatoes.

Ingredients: Lettuce, Radish, Cucumber, Spring onion, asparagus, sorrel
Use a large bowl with a diameter of at least 26 cm to easily mix the ingredients without mashing the potatoes. Add the ingredients gradually and mix gently.
8

Drizzle the salad with 2/3 of the prepared dressing and gently mix so that the leaves and vegetables are evenly coated. Add the pieces of trout on top and gently fold them in to avoid breaking the fish pieces. If there is not enough dressing, add the rest; remember that the salad should be creamy but not soaked.

Ingredients: Trout, Mustard, Buttermilk, Rapeseed oil
Gently mix with a wooden spoon or silicone spatula. Add the dressing gradually, it's better to add later than to have too much.

Decoration and serving

9

Sprinkle the salad with freshly chopped dill. If you are using eggs optionally: cut the hard-boiled eggs into quarters and arrange them on the salad. Check the seasoning — if necessary, add a little salt or pepper. Serve immediately to keep the lettuce crisp.

Ingredients: dill, Trout
Use a sharp knife to cut the eggs, and for sprinkling with dill, use kitchen scissors or a sharp knife. For transport to a picnic, keep the dressing separate and mix before serving.

Alternatives

10

If you don't have smoked trout: use smoked salmon or crème fraîche instead of buttermilk in the dressing for a richer flavor. For a dairy-free version, replace buttermilk with plant-based yogurt and add an extra teaspoon of mustard to help bind the emulsion.

Ingredients: Trout, Buttermilk
Suggested substitutes allow you to adjust the salad to available products or diet. When replacing an ingredient, check the seasoning, as different fish and bases have varying levels of salt and fat.

Fun Fact

💡

In Poland, smoked trout and dill are a classic combination in traditional spring dishes — mountainous and Podlasie regions served similar combinations with young vegetables after the winter season ended.

Best for

Wiosenne przyjęcie Obiad rodzinny Piknik

Tips

🍽️ Serving

Serve the salad chilled, but not icy cold. It pairs well with dark rye bread or a slice of sourdough. If serving as an appetizer at a party, spread the salad on a flat platter, sprinkle with fresh dill, and serve with lemon wedges.

🥡 Storage

Store the dressing separately in a sealed bottle for up to 24 hours in the refrigerator. The combined salad can be stored for a maximum of 8 hours in the refrigerator — the lettuce loses its crunch. Fish can be stored separately for up to 48 hours in the refrigerator, tightly covered.

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