Recipe for: Young Potato Salad with Smoked Trout, Dill, and Lightly Pickled Cucumber - photo 1
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Recipe for: Young Potato Salad with Smoked Trout, Dill, and Lightly Pickled Cucumber

Salads Additions 40 min Medium 0 views ~17.62 PLN - (0)
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Description

A light, fresh salad that combines delicate, creamy young potatoes with the aroma of smoked trout, the crunch of pickled cucumber, and intense, fresh dill. This is a modern Polish variation on classic potato salads — lighter thanks to the creamy mustard dressing and refreshing from the lemon juice. Perfect as a standalone dish for a light lunch, picnic, or as a side for grilling (duck, pork neck, fish). The flavor profile features a contrast of the salty smoke of the fish, the tangy-salty cucumber, and the creaminess of the potato; visually, the contrast of the green dill, pink trout, and golden potatoes looks great on a summer table.

Ingredients Used

Ingredients (12)

Servings:
4
  • Potatoes 5.3 pcs (~800 g)
  • Trout 200 g
  • Cucumber 0.7 pcs (~200 g)
  • Red onion 150 g
  • Sour cream 150 g
  • Rapeseed oil 30 g
  • Mustard 30 g
  • Lemon juice 20 ml
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Chicken egg 2 pcs (~120 g)
💰 Estimated dish cost: ~17.62 PLN (4.41 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the potatoes

1

Thoroughly wash 800 g of young potatoes under running cold water with a vegetable brush. Do not peel them if the skin is thin — it will add flavor and color. Transfer the potatoes to a large pot and cover them with cold water so that they are completely submerged (about 1–2 cm of water above the layer of potatoes). Add 2 g of salt (about 2 pinches).

Ingredients: Salt
Use a large pot with a thick bottom so the potatoes cook evenly. Cold water helps the tubers heat up evenly.
2

Place a pot on a large burner, bring to a boil over medium-high heat, then reduce the heat to medium and cook for 12–18 minutes depending on the size of the tubers. Check for tenderness with a fork: the fork should go in smoothly, but the potato should not fall apart.

If the potatoes are very small, 12 minutes may be enough; if larger, count on 15–18 minutes. Do not overcook them — they should remain firm.

Chilling and Slicing

3

Drain the potatoes and quickly rinse them with cold water or place them in a bowl of cold water for a minute to stop the cooking process. When they are lukewarm (easy to hold), gently peel the skin with a knife or rub it off with your fingers. Cut the potatoes into large slices or halves about 1–1.5 cm thick — uniform pieces will make mixing easier later on.

Peeling is easier after a short cooling; if the skin comes off easily with a light squeeze, don't peel it — it adds color.

Sauce

4

In a medium bowl, combine 150 g of sour cream, 30 g of rapeseed oil (2 tablespoons), 30 g of mustard (2 tablespoons), and 20 ml of lemon juice. Whisk with a whisk or fork until you achieve a smooth, slightly emulsified consistency. Season with 2 g of salt and 1 g of freshly ground pepper — remember that the trout and pickled cucumber are already salty.

Ingredients: Sour cream, Rapeseed oil, Mustard, Lemon juice, Salt, Black pepper
Use a bowl with a capacity of at least 1 liter and a small whisk. If the dressing is too thick, add 5–10 ml of water from the condensed steam or more lemon juice.

Preparation of toppings

5

Thinly slice 150 g of red onion into feathers and 200 g of cucumber into half-moons about 3–4 mm thick. Finely chop 30 g of dill with a knife. If the cucumber has a lot of liquid, drain it in a sieve and gently press out the liquid with a paper towel.

Ingredients: Red onion, Cucumber, Dill
Use a sharp chef's knife and a non-slip cutting board. Thin slices of onion will have a milder flavor.

Preparation of trout

6

Take 200 g of trout and gently break it apart with a fork into bite-sized pieces. If you have a whole smoked fillet with skin, you can leave the skin on or remove it — remove any visible bones with your fingers or tweezers.

Ingredients: Trout
Work gently so that the meat does not fall apart completely. Check for bones with your fingers when the meat fibers are slightly pulled apart.

Mixing the salad

7

In a large bowl, add the chopped potatoes, onion, and cucumber. Drizzle with the prepared dressing and gently mix with a silicone spatula or wooden spoon for about 30–45 seconds — mix gently so that the potato slices remain in pieces. Taste and add salt very gently if necessary.

Ingredients: Red onion, Cucumber, Sour cream, Rapeseed oil, Mustard, Lemon juice, Salt, Black pepper
The best bowl is a wide, flat salad bowl — it makes mixing easier. Do not mix too vigorously, as the potatoes will break apart.

Finishing

8

Add delicate pieces of trout and chopped dill to the salad. Gently stir 2–3 times to distribute the fish evenly, but do not break it apart. If you are using eggs, cut the hard-boiled eggs in half and place them on top as a decoration. Season with freshly ground pepper.

Ingredients: Trout, Dill
Use two forks or spatulas to gently fold the trout with the potatoes. Additionally, you can add an egg to enhance the flavor and texture (optional ingredient).

Serving

9

Serve the salad slightly chilled or at room temperature. Transfer to shallow plates or a large platter, and garnish with additional sprigs of dill and a slice of lemon next to the serving. The salad tastes best on the same day when the potatoes are fresh.

Ingredients: Trout, Dill, Cucumber
It's best to serve on shallow, light-colored plates that will highlight the colors of the salad. If you are preparing it in advance, do not add the trout until the end — add it just before serving.

Fun Fact

💡

In many regions of Poland, potato salads are served in the summer as a side dish for grilled dishes; the use of smoked trout refers to the tradition of smoking fish by the Baltic Sea and in the rivers of northern Poland.

Best for

piknik grill lekki obiad przyjęcie letnie

Tips

🍽️ Serving

Serve the salad on flat plates, decorated with sprigs of fresh dill and a few slices of lemon. For those who enjoy a contrast of textures, add some fresh arugula leaves or crunchy whole grain bread.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. If you plan to store it longer, keep the dressing separate and add it before serving, and add the trout just before consumption to maintain its texture. When reheating the potatoes, do not add them — the salad tastes best cold or at room temperature.

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