Name: Poached Trout with Potato & Pickled Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European
Ingredients: ½ red onion, finely sliced; 135 g radishes, finely sliced; ½ cucumber, halved lengthways and sliced; 1 tbsp red wine vinegar; 1 tbsp mint leaves, roughly chopped, plus extra for garnish; 340 g baby new potatoes, halved if large; Zest and juice of ½ unwaxed lemon; 2 trout fillets (about 265 g total); 2 tsp fish seasoning; ½ tbsp olive oil

I fell in love with this dish the moment I spotted it—a light summer main that pairs tender poached trout fillets with squishy, lemon-bright potatoes and a tangy, crunchy pickled veg salad. It’s simple, satisfying, and perfect for a mid-week dinner or an alfresco lunch.

Why I’ll Love This Recipe

I love how this recipe balances textures and flavors: the soft, lemon-kissed potatoes, the zingy bite of pickled onion, radish, and cucumber, and the subtly seasoned trout all come together in a refreshing, gluten-free meal that still delivers comfort. It takes just 30 minutes total—ideal when I want something nutritious and light without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ red onion, finely sliced
135 g radishes, finely sliced
½ cucumber, halved lengthways and sliced
1 tbsp red wine vinegar
1 tbsp mint leaves, roughly chopped, plus a few small mint leaves to garnish
340 g baby new potatoes, halved if large
Zest and juice of ½ unwaxed lemon
2 trout fillets (about 265 g total)
2 tsp fish seasoning
½ tbsp olive oil

Directions

I mix the sliced red onion, radish, and cucumber in a bowl, then stir in red wine vinegar and chopped mint. I set this pickled salad aside.
I boil the potatoes in salted water for about 12 minutes or until they’re tender. After draining, I return them to the pan and lightly crush each potato with the back of a fork. I stir through lemon zest, juice, and some seasoning.
I poach the trout fillets in a large sauté pan filled with simmering water seasoned with 1 tsp fish seasoning. After about 5 minutes—when the trout is cooked through—I drain them, sprinkle with the remaining fish seasoning and drizzle olive oil over them.
Finally, I arrange the potatoes on a serving dish, spoon the pickled veg over the top, nestle the trout fillets on that, and garnish with a few small mint leaves.

Servings And Timing

Serves: 2 people
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I can swap trout for salmon or other firm-fleshed fish, adjusting the poaching time as needed.
If I don’t have red wine vinegar, white wine or apple cider vinegar adds a similar tang.
I might add other quick-pickled veggies like thin carrots or bell peppers for more color and crunch.
To make it heartier, sometimes I serve it over a bed of mixed greens or lightly dressed arugula.

Storage/Reheating

I’d store leftovers in the fridge in an airtight container. The pickled salad keeps its crunch for up to 2 days. The trout is best eaten cold or gently warmed—overheating can dry it out. The potatoes soak up flavor nicely, so even chilled leftovers taste great the next day.

FAQs

1. What if I can’t find fish seasoning?

I sometimes sub in a simple mix of lemon zest, chopped dill or parsley, and a pinch of salt and pepper—that gives plenty of bright, herby flavor.

2. Can I make this ahead of time?

Definitely. I can prepare the pickled salad and potatoes up to a day before. I prefer poaching the trout just before serving to keep it tender and moist.

3. What type of potatoes work best?

I use baby new potatoes because they keep their shape and texture well. Waxy salad potatoes or fingerlings are excellent substitutes.

4. Is this recipe gluten-free?

Yes—it’s naturally gluten-free as long as the fish seasoning doesn’t contain hidden gluten. Most blends are safe, but I always check the label to be sure.

5. Can I grill or pan-fry the trout instead of poaching?

Absolutely. I can pan-fry the trout skin-side down until crispy or grill it for a smoky edge. Just be careful to adjust cooking time so it stays moist.

Conclusion

I adore how this recipe brings together bright, fresh flavors and simple cooking for a dish that feels light but leaves me completely satisfied. The contrast between juicy potatoes, crisp pickled salad, and delicate trout makes every bite joyful. It’s a dish I come back to when I want something elegant yet easy—and I think I will again and again.