Poached Trout with Cucumber Salad and Salsa Verde

poached trout with cucumber salad and salsa verde
  • 2 servings
  • 30 minutes to prepare
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  • For The Cucumber Salad:
  • 1tbsp Greek yoghurt
  • 1/2 lemon, juice and zest
  • 1tsp dill, chopped
  • 1tsp mint, chopped
  • Salt and pepper to taste
  • 1/4 cucumber, diced
  • For The Salsa Verde:
  • 2tsp capers, chopped
  • 1 small garlic clove, crushed
  • 1tbsp parsley, chopped
  • 1tbsp chives, chopped
  • 1tbsp basil, chopped
  • 1tbsp mint, chopped
  • 1tbsp red wine vinegar
  • 3tbsp olive oil
  • 1tsp Dijon mustard
  • Salt and pepper to taste
  • For The Trout:
  • 25g butter
  • 3 lemon slices
  • 1 shallot, sliced
  • 2 trout fillets
  • 50ml white wine
  • Salt and pepper to taste



  1. For the cucumber salad, mix together the Greek yoghurt, lemon juice and zest, mint, dill and season to taste, then add the diced cucumber and keep to one side.
  2. For the salsa verde, add all of the salsa ingredients to a blender, pulse for 10 seconds and season to taste.
  3. Preheat the oven to 180°c/ 160°c Fan /356°F/ Gas Mark 4.
  4. Butter the base of a small oven proof dish and add the slices of lemon and shallot.
  5. Add the trout fillets skin side up and add the white wine.
  6. Cover with parchment and poach in the oven for 10 minutes.
  7. Carefully peel off the trout skin, baste with some of the juices and season to taste.
  8. Serve with a spoonful of salsa verde and cucumber salad.

Chef’s Tip:
For a great starter idea, allow the trout to cool then flake into chunks and serve on top of the cucumber salad with small slices of cooked new potatoes.