Salad with Lightly Salted Trout and Cucumber

Name: Salad with Lightly Salted Trout and Cucumber
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 7 servings
Ingredients: 250 g Trout

Bright and festive, perfect for the holiday table! In this salad with lightly salted trout, simple ingredients combine with the tender taste of red fish. Olives add a subtle piquancy, while fresh cucumber brings juiciness. This appetizer is a winning choice for any special occasion.

4.8

(23)

Updated : 16 September, 2025

Easy

More than 1 hour.

Ingredients

250 grams

Trout

1

Potato

3

Eggs

3

Cucumber

100 grams

Olives

90 grams

Sour cream

to taste

Salt

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

Remove olives from the jar to drain excess liquid. For dressing, you can use sour cream, yogurt, mayonnaise, or a mix.

Step 2

Boil the potatoes over medium heat until tender. Check doneness with a knife - if it pierces easily, they’re ready. Cool completely, peel, and dice into small cubes.

Step 3

Remove skin and any bones from the trout fillet. Cut into small cubes.

Step 4

Boil eggs until hard. To do this, place them in cold water, bring to a low boil, and cook for 9 minutes after boiling. Then rinse in cold water for easier peeling. Dice two eggs, leaving one for decoration.

Step 5

Wash and dry fresh cucumbers. Dice into small cubes. If the skin is tender, undamaged, and not bitter, don’t peel it.

Step 6

Dice the olives into small cubes.

Step 7

Place a cooking ring on a flat plate. First layer: diced potatoes, pressed down with a spoon.

Step 8

Spread sour cream (or mayonnaise/yogurt) over the potatoes.

Step 9

Next, add the trout layer, gently pressing it down.

Step 10

Spread sour cream over the trout.

Step 11

Evenly layer diced cucumbers.

Step 12

Spread sour cream again.

Step 13

Add diced eggs as the next layer, spread with sour cream.

Step 14

Top with diced olives and spread with sour cream. If using mayonnaise, you may not need extra salt - trout and olives provide saltiness. Chill the salad for 1-1.5 hours before serving for better flavor.

Step 15

Before serving, decorate as desired. I used finely grated yolk and egg white.

Step 16

Remove the cooking ring, garnish with fresh herbs and optionally a slice of lemon. Enjoy!