I didn’t grow up eating a lot of salads. But boy do I love them now! Anything can be tossed together and called a salad. This salad is traditional in the sense that I use greens to bulk it up. Roasted potatoes and flaky trout make this dish incredibly filling, which is rare to find in a salad. Pair it with the creamy dilled dressing and you have a winner!
There are two variations to this recipe. First is the potatoes. Roasted vegetables are the yum! But sometimes I don’t want to heat the oven long enough to roast veggies because it makes the house very hot. In this case I recommend the sear method. Cook the potatoes in water, then sear them in a hot pan. They are even creamier than roasted potatoes, in my opinion.
The second variation is the greens. Arugula is my favorite green to pair with this salad. However, I have tried it with spinach and spring mix as well. Any of them will do, so choose the one you have on hand. Or the green that you will use up later in the week. If you choose arugula, I recommend this Arugula pesto pasta recipe to use up the leftovers.
The dressing is the last element to this dish. It is creamy and tangy. Capers and white wine vinegar add tanginess and sour cream adds creaminess. Dill is a classic ingredient to use for a fish dish and it works wonderfully in this salad. I plan to try this dressing recipe with other herbs on non-fish salads because it is that good! Enjoy!
- 2 medium russet potatoes, about 5-7 oz each
- Splash olive oil for roasting/searing
- 8 oz trout, cooked and flaked
- 2 cups arugula, spring mix, or spinach
- 2 TBS sour cream
- 1½ TBS white wine vinegar
- 1 TBS capers, drained and minced
- 1½ tsp olive oil
- ½ tsp dried dill
- Cut potatoes into ¾ inch size pieces. Pick your favorite cooking method from below.
- Coat potato pieces in olive oil and roast for 30 minutes at 425°, flipping half way. Let cool 15 minutes.
- Cover potato pieces with water in a medium pot and bring to a boil. Simmer for 5 minutes. Meanwhile preheat a heavy bottomed skillet over high heat. Add a splash of olive oil.
- Drain the potatoes and add them to the preheated pan. Cook flipping every 3 minutes or until browned. Let cool 15 minutes.
- Combine sour cream through dill with a whisk.
- Combine flaked trout, salad greens of choice, and cooked potatoes. Cover with dressing and serve.
Yum! This sounds so good. I don’t know if I will be able to find trout in Southern California. If I can’t, I will try one of your salmon recipes because I now have a hankering for fish with a creamy dill sauce/dressing. It is one of my favorite taste combinations. The seared potatoes in this dish sound really interesting. I can’t wait to try those too. I’ll let you know how it goes.
I love the creamy dill and fish combo too! I hope it works out for you. Thanks!