Fast Recipes

Poached trout with cucumber yoghurt salad

Australian Gourmet Traveller fast recipe for poached trout with cucumber yoghurt salad

By Adelaide Lucas
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
Poached trout with cucumber yoghurt salad


  • 250 ml verjuice or dry white wine (1 cup)
  • 2 stalks of dill, leaves picked and coarsely chopped, stalks reserved
  • ¼ tsp black peppercorns
  • 4 200gm pieces of ocean trout fillet, skin on, pin-boned
  • 3 bunches of asparagus, trimmed
  • To garnish: cayenne pepper
Cucumber and yoghurt salad
  • 2 Lebanese cucumbers, peeled, halved lengthways and thinly sliced diagonally
  • 70 gm natural yoghurt (¼ cup)
  • For seasoning: cayenne pepper


  • 1
    In a fish kettle or deep frying pan combine verjuice, dill stalks, shallot, peppercorns and 3 cups water, cover and bring to the boil. Add trout, cover, remove from heat, and stand for 5 minutes for medium-rare or until cooked to your liking.
  • 2
    Meanwhile, blanch asparagus in boiling salted water for 3 minutes or until tender, then drain.
  • 3
    For cucumber and yoghurt salad, combine cucumber and yoghurt, toss gently and season to taste with sea salt and cayenne pepper.
  • 4
    Using a slotted spoon, carefully remove trout from stock (see note) and serve with cucumber and yoghurt salad and asparagus, scattered with cayenne pepper.
  • Author: Adelaide Lucas