Hot-smoked trout with cucumber and dill salad

  • Serves 4
  • Ready in 20 minutes
  • Easy
The is a great fish supper if you fancy something light and fresh.

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  • 1 cucumber
  • ½ small bunch of fresh dill, chopped
  • ½ tsp caster sugar
  • 1 tbsp rice wine vinegar.
  • 4 hot smoked trout fillets
  • Boiled new potatoes and a dollop of mayonnaise, to serve


  1. Halve and deseed the cucumber and thinly slice into half moons. In a large bowl, toss the cucumber slices with fresh dill, caster sugar and rice wine vinegar.
  2. Serve the salad with the trout fillets, broken into pieces, some hot buttered new potatoes and a dollop of mayonnaise.
  • Ice-cold vodka shots are fun here, or try chilled, dry fino sherry.

From August 2008

Main Ingredients:

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