Potato And Trout Salad With Mint Dressing Recipe

Name: Potato And Trout Salad With Mint Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup sour cream; 1/4 cup fresh mint, chopped; 1/4 cup olive oil; 2 tbsp horseradish cream; 2 tbsp lemon juice; None None Potato and Trout Salad; 1 lb waxy salad potatoes; 1 tbsp olive oil; 2 (5.25 oz) ocean trout fillets, skin-on; 1 None avocado, peeled, pitted, sliced; 2 oz baby spinach and arugula mix; 2 None baby radishes, finely sliced

Servings: persons

2/3 cup sour cream
1/4 cup fresh mint, chopped
1/4 cup olive oil
2 tbsp horseradish cream
2 tbsp lemon juice
None None Potato and Trout Salad
1 lb waxy salad potatoes
1 tbsp olive oil
2 (5.25 oz) ocean trout fillets, skin-on
1 None avocado, peeled, pitted, sliced
2 oz baby spinach and arugula mix
2 None baby radishes, finely sliced

1
To make the dressing, process sour cream, mint, olive oil, horseradish cream and lemon juice in a food processor until smooth. Season. Set aside.
2
Place potatoes in large saucepan and cover with cold water. Bring to a boil and cook for 15-20 mins, until just tender. Drain and let cool. When cool enough to handle, peel and slice.
3
Meanwhile, heat oil in a medium frying pan over high heat. Season trout fillets then cook, skin-side down, for 3-4 mins, until skin is very crisp. Flip over and cook for another 1 min. Set aside.
4
In a large bowl, combine potatoes, avocado, mixed greens and radishes. Peel skin from fish and thinly slice. Flake trout over salad. Drizzle generously with dressing then garnish with crispy skin.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup sour cream, 1/4 cup fresh mint, chopped, 1/4 cup olive oil, 2 tbsp horseradish cream, and more.

Yes, Potato And Trout Salad With Mint Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato And Trout Salad With Mint Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions