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Roast potato, trout and fennel salad

Australian Gourmet Traveller recipe for roast potato, trout and fennel salad.

By Emma Knowles
  • 30 mins preparation
  • 50 mins cooking plus cooling, pickling
  • Serves 4 - 6
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Roast potato, trout and fennel salad
Smoked trout or salmon works beautifully in potato salad. Here we've changed it up and lightly pickled the trout instead, which cuts the fish's natural richness and adds extra piquancy.


  • 1 kg waxy potatoes, such as Desiree, cut into wedges
  • 1½ tbsp olive oil
  • Finely grated rind and juice of 1 lemon, plus lemon wedges to serve
  • 1 cup (loosely packed) frisée
  • 1 baby fennel bulb, thinly shaved on a mandolin, fronds reserved
  • ¾ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • 2 tsp fennel seeds
  • 2 tsp Dijon mustard
  • 50 ml extra-virgin olive oil
Quick pickled trout
  • 250 ml white wine vinegar (1 cup)
  • 55 gm caster sugar (¼ cup)
  • 2 golden shallots, thinly sliced
  • Juice and thinly peeled rind of 1 lemon
  • Juice and thinly peeled rind of ½ orange
  • 2 fresh bay leaves
  • 2 thyme sprigs
  • 2 tsp fennel seeds
  • 400 gm skinless ocean trout fillet, pin-boned


  • 1
    For quick pickled trout, stir all ingredients except trout in a small saucepan over medium heat until sugar dissolves, then season to taste and set aside to cool. Place trout in a non-reactive container, pour pickling liquid over and refrigerate to pickle (30-45 minutes).
  • 2
    Preheat oven to 200C. Combine potatoes, olive oil and lemon rind in a large bowl, season to taste, spread in a roasting pan lined with baking paper and roast, shaking pan occasionally, until golden and very tender (40-45 minutes). Set aside to cool to room temperature, then transfer to a large bowl.
  • 3
    Remove trout from pickling liquid and slice. Remove shallot from pickling liquid (reserve 40ml liquid; discard remainder) and add to potato mixture. Add frisée, fennel, reserved fronds and parsley and set side.
  • 4
    Dry-roast fennel seeds until fragrant (30 seconds), coarsely crush with a mortar and pestle, then transfer to a bowl. Add reserved pickling liquid, whisk in lemon juice and mustard, then whisk in extra-virgin olive oil to combine and season to taste. Add to potato mixture with trout, toss to combine and serve with lemon wedges.