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Roast ocean trout with cucumber and preserved lemon salad

Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.

By Lisa Featherby
  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
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  • 1 side ocean trout (about 1.2kg), skin on, pin-boned
  • Olive oil, for brushing
  • Labne (about 1½ cups), nasturtium flowers and lemon wedges, to serve
Cucumber and preserved lemon salad
  • 4 baby Lebanese cucumbers, thinly sliced
  • 2 Lebanese cucumbers, thinly sliced
  • ½ fennel bub, thinly sliced, fronds reserved
  • 2 cups (loosely packed) mixed herbs such as dill, chervil and chive batons
  • 80 gm (¼ cup) roasted almonds, coarsely chopped
  • Rind of ½ preserved lemon, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 2 tsp honey
  • Juice of 1 lemon
  • Large pinch of sumac


  • 1
    Preheat oven to 130°C. Place trout, skin-side down on an oven tray lined with baking paper, brush with oil and season to taste. Roast until almost cooked through (20-25 minutes). Cover and set aside, or cool and refrigerate.
  • 2
    For salad, combine mixed cucumbers, fennel, reserved fronds, herbs and almonds in a large bowl. Whisk remaining ingredients in a separate bowl to combine and season to taste.
  • 3
    Gently slide skin from trout and discard (optional), then place trout on a platter. Top with spoonfuls of labne, then salad. Spoon over dressing, scatter with flowers and serve with lemon wedges.