alive logo

Potato Trout Salad with Golden Milk Dressing

Serves 4.


    Potato Trout Salad with Golden Milk Dressing

    This is the antithesis of typical soupy potato salads. Crispy spuds, the bitter edge of radicchio, buttery trout, and a tangy dressing create a palate-awakening salad that just begs for social media stardom. And all the flavours will speak to you even at room temperature, so this salad can also accompany you to the office, potlucks, and picnics. (However, it’s best to keep cooked fish chilled.) For a thicker dressing, you can replace 1/4 cup (60 mL) of the kefir with a good quality mayonnaise.


    Frozen asset

    Stash a few tubers of fresh turmeric in the freezer. When frozen, it becomes much easier to grate. Ditto for ginger.

    Nutrition boost

    Kefir is home to a robust population of probiotics, potatoes offer up vitamin C, sustainable rainbow trout is swimming in heart-healthy omega-3 fats, and radicchio is a vitamin K stand-out.


    Potato Trout Salad with Golden Milk Dressing


    • 1 lb (450 g) new (baby) potatoes
    • 3 tsp (15 mL) grapeseed or sunflower oil, divided
    • 1/2 tsp (2 mL) salt, divided
    • 1 large head radicchio or 2 small heads, halved, cored, and coarsely chopped
    • 1 lb (450 g) rainbow trout, head and tail removed
    • 1 cup (250 mL) sliced piquillo peppers or roasted red peppers, optional
    • 1 cup (250 mL) coarsely chopped parsley
    • 1/3 cup (80 mL) chopped walnuts
    • 1 Tbsp (15 mL) capers, drained
    • 3/4 cup (180 mL) plain kefir
    • 2 Tbsp (30 mL) cider vinegar
    • 1 Tbsp (15 mL) grated fresh turmeric or 3/4 tsp (4 mL) turmeric powder
    • 1 garlic clove, minced
    • 2 tsp (10 mL) honey
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 1/8 tsp (0.5 mL) cayenne
    • 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil


    Per serving:

    • calories456
    • protein31g
    • fat23g
      • saturated fat4g
      • trans fat0g
    • carbohydrates32g
      • sugars7g
      • fibre4g
    • sodium669mg



    Heat oven to 400 F (200 C).


    In large saucepan, place potatoes and cover with water. Bring to a boil and heat until potatoes are just slightly tender. Drain and, when cool enough to handle, slice potatoes in half.


    Toss potatoes with 2 tsp (10 mL) oil and 1/4 tsp (1 mL) salt. On rimmed baking sheet, spread potatoes out, and roast in preheated oven until tender and crispy, stirring once, about 25 minutes.


    Toss radicchio with 1 tsp (5 mL) oil and 1/4 tsp (1 mL) salt. Place radicchio on top of potatoes and heat until leaves have wilted and are browned in a few places, about 4 minutes.


    On separate greased or parchment paper-lined baking sheet, place trout and bake for 12 minutes, or until just cooked through in the centre. Let rest for 5 minutes. Then peel off skin and open up trout. Gently remove bones in one piece. Then gently break apart flesh into large chunks.


    For dressing, in bowl, whisk together kefir, cider vinegar, turmeric, garlic, honey, salt, black pepper, and cayenne. Slowly drizzle in olive oil, whisking constantly.


    To serve, divide potatoes, radicchio, trout, peppers, and parsley among serving plates. Spoon on kefir dressing and sprinkle walnuts and capers overtop.


    Like this recipe?

    This recipe is part of the Raising the [Salad] Bar collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.