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Smoked Trout Salad with Creamy Lemon Dill Dressing \

Smoked Trout Salad with Creamy Lemon Dill Dressing

  • Author: Katja from Savory Lotus
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3-4 servings 1x
  • Category: salads




  • 1/2 cup yogurt (I used a dairy free coconut yogurt)
  • 1/4 cup olive oil (THIS is my fav organic brand)
  • 2 tbsp water
  • 1 and 1/2 tbsp lemon juice
  • 1 clove garlic, crushed
  • 1 tbsp fresh dill, finely chopped
  • pinch of salt


  • 56 ounces butter leaf lettuce
  • 2 cups baby arugula
  • 1 cup sliced cucumbers
  • 1 peach, sliced
  • pickled red onions (see recipe HERE)
  • extra fresh dill
  • 3 soft boiled eggs, halved (*see notes)
  • 8 ounces of smoked trout, broken into small pieces


  1. TO MAKE DRESSING:  whisk together all dressing ingredients until creamy smooth. Set aside.
  2. TO ASSEMBLE SALAD: arrange butter leaf lettuce and arugula on a large platter or salad bowl.  Mix in cucumbers, and peach slices.  Top with pickled onions, extra fresh dill, egg halves and large flakes of smoked trout. Drizzle with dressings.


  • I make my soft boiled eggs in a steamer basket.  Once water comes to a boil, place room temperature eggs into steamer basket and cover.  Steam for 6 and 1/2 to 7 minutes, depending on how jammy soft you like your eggs. Immerse in cold ice water immediately to stop cooking.
  • If serving this entire salad right away, you can also toss the greens, cucumber, and peaches in the dressing.  Then top with onions, fresh dill, eggs, and trout.