Name: Smoked Trout Summer Salad with Creamy Dill Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Seafood
Ingredients: 2 (6-ounce) hot-smoked trout fillets, flaked; 4 cups watercress; 1 medium cucumber, thinly sliced; 4-5 radishes, thinly sliced; 1/2 cup Greek yogurt; 3 tablespoons fresh dill, finely chopped; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 clove garlic, minced; Salt and freshly ground black pepper to taste; 2 tablespoons extra virgin olive oil

Disclosure: This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases. We only recommend products we trust.

The moment you bite into a salad with hot-smoked trout is the moment you realize seafood doesn’t always need to be cooked. There’s something about the flaky texture breaking apart and the rich, smoky flavor washing over your palate that just feels luxurious, but in the easiest way possible.

This summer salad is everything I love about cooking with seafood: it’s simple, it looks fancy, and it tastes like you spent hours in the kitchen when really you spent 15 minutes assembling ingredients.

The peppery watercress, crisp radishes, and cool cucumber create this beautiful contrast against the smoky trout, and then the creamy dill dressing brings it all together with herbaceous, tangy notes.

If you’ve been intimidated by trout or think you need a salmon recipe again, let me introduce you to your new favorite seafood salad. This one’s for the health-conscious eaters, the foodies looking to break out of their usual rotation, and anyone who wants a restaurant-quality salad on their kitchen table in minutes.

Jump to Recipe

Table of Contents

Ingredients You’ll Need

Here’s what you’ll need to build this beautiful salad.

2 (6-ounce) hot-smoked trout fillets, flaked into large chunks
4 cups watercress, loosely packed
1 medium cucumber, thinly sliced
4-5 radishes, thinly sliced
1/2 cup Greek yogurt
3 tablespoons fresh dill, finely chopped (or 1 tablespoon dried)
2 tablespoons lemon juice, fresh
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil (optional, for serving)

Step-by-Step Instructions

Building this salad is more about assembly than cooking, which makes it perfect for warm summer days.

Step 1: Make the Dill Dressing

In a small bowl, whisk together Greek yogurt, dill, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Set aside. The dressing can be made up to 2 hours ahead and stored in the refrigerator.

Step 2: Prepare the Vegetables

Rinse the watercress and gently pat dry. Slice the cucumber into thin rounds (about 1/8-inch thick) and thinly slice the radishes. If you prefer them extra crisp, place sliced radishes in ice water for 10 minutes, then pat dry.

Step 3: Flake the Trout

Remove the hot-smoked trout from its package and check for any small bones (usually there are very few). Gently flake the trout into large, irregular chunks using your fingers or a fork. Keep the pieces generous, they’ll break down a bit when tossed.

Step 4: Assemble the Salad

Divide watercress among serving bowls or plates. Top with cucumber slices and radishes, then distribute the flaked trout evenly. Drizzle with the creamy dill dressing and finish with a light squeeze of fresh lemon juice and a crack of pepper. If desired, drizzle a touch of olive oil over the top for richness.

Pro Tips & Variations

smoked-trout-summer-salad-with-radishes-and-dill-cream-dressing-serving

Hot-smoked trout is your secret weapon here. Unlike regular smoked fish, hot-smoked varieties break apart into large, tender flakes that feel luxurious without any heavy cooking.

You’ll find it at most grocery stores near the canned fish section, and it’s usually quite affordable for how fancy it tastes on a plate.

If you can’t find watercress, arugula works beautifully as a substitute, though it’s slightly less peppery. Mixed greens will work in a pinch, but they lack that sharp bite that makes this salad special. For a heartier salad, toss in some crispy croutons or toasted nuts for texture.

The dill dressing is quite versatile. Not a dill lover? Swap in fresh tarragon or a combination of chives and parsley. Keep the Greek yogurt base, it’s what makes this creamy without being heavy, and it plays beautifully with the smoky trout.

Did you know? Greek yogurt has nearly twice the protein of regular yogurt, making this salad a satisfying, protein-rich meal that keeps you full.

Storage Tips

This salad is best served fresh and assembled just before eating. Store leftover smoked trout in an airtight container in the refrigerator for up to 3 days.

The dressing keeps refrigerated for about 5 days. Vegetables can be prepped ahead and stored separately in the fridge for up to 24 hours. Assemble only what you’ll eat immediately to keep the watercress crisp.

Time to Get Cooking

This salad is proof that the best meals don’t require complicated cooking. Smoked trout handles all the heavy lifting for you, and the rest is just fresh vegetables coming together around something really special.

It’s the kind of recipe that feels restaurant-quality but honest, no tricks, no stress.

Make this for a summer lunch, bring it to a potluck, or simply enjoy it as a satisfying dinner when you want something light and flavorful. The beauty is in the simplicity and the quality of each ingredient shining through. Drop any questions in the comments below, and happy cooking.

Smoked Trout Summer Salad with Creamy Dill Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Katie Aldridge
Total Time: 15 minutes
Yield: 4 1x

Print Recipe

Description

A quick, elegant summer salad featuring hot-smoked trout, peppery watercress, crisp radishes, and cool cucumber, topped with a creamy dill Greek yogurt dressing. Restaurant-quality in 15 minutes.

Ingredients

Scale

2 (6-ounce) hot-smoked trout fillets, flaked
4 cups watercress
1 medium cucumber, thinly sliced
4–5 radishes, thinly sliced
1/2 cup Greek yogurt
3 tablespoons fresh dill, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil

Cook Mode Prevent your screen from going dark

Instructions

Whisk together Greek yogurt, dill, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper.
Rinse watercress and pat dry. Slice cucumber into thin rounds and thinly slice radishes.
Gently flake hot-smoked trout into large chunks.
Divide watercress among serving bowls. Top with cucumber, radishes, and flaked trout.
Drizzle with creamy dill dressing and finish with lemon juice and pepper.