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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.



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