Smoked trout salad

This dish is perfect for warm days, either as a main dish or a light lunch

Serves 2


  • 2 filets of smoked trout
  • 2 thick slices of sourdough, cut into cubes
  • Drizzle of oil
  • Small bunch of dill
  • 1/2 cucumber
  • 1 lemon
  • 1 small handful of radishes
  • 1 tablespoon of vinegar
  • 1 teaspoon of oil
  • 1 teaspoon of maple syrup


To pickle the radishes, slice them thinly and in a bowl, combine with 1 tablespoon of vinegar, 1 teaspoon of oil, 1 teaspoon of maple syrup and a large pinch of salt and leave to marinate for at least 20 minutes
Preheat the oven to 200C
Spread the croutons on a baking tray, drizzle with oil and sprinkle with salt and bake for about 10 minutes or until golden brown
Drizzle with the juice of lemon as soon as they come out of the oven
Cut the cucumber into wedges, drizzle with some more oil and sprinkle with a little salt
Heat a griddle pan to high and lightly char the cucumbers
Arrange all the elements on a plate sprinkle with dill and then drizzle with a little bit of the pickling liquid
We also added a few nasturtium leaves for decoration