Smoked Trout Salad with Potatoes, Fennel, Peas and Dill

It’s early September but NYC is holding on to the heat. If I had my way, winter would be a place you visit, summer would drag on forever and salads for dinner would never go out of season. Luckily, this salad, won’t heat up your kitchen too much in summer and, with its boiled potatoes and sturdy vegetables, holds up to autumn’s chill just fine.

I first came across this dish in a (now-closed) cafe on my old block in Sydney and have been making rifts on it ever since. It’s easy to improvise with and easier to love. Even my almost-four-year-old (!!) loves (most of) it. It requires almost no cooking and not a whole lot of chopping either. It’s hearty enough to be dinner but light enough not to weigh you down. Perfect for any time of year.

Adjust the quantities and ingredients as you like. It’s best to eyeball it anyway. Serves 2 for dinner; 4 as 1st course

1-2 smoked trout fillets (or salmon or whatever fish you like)

2 medium waxy potatoes, chopped into 1/2″ chunks

1/2 bag frozen peas, defrosted

1 large bulb fennel, cored and chopped

1 bunch fresh dill, fronds pulled apart

2 big handfuls greens (mixed greens will do fine but I like butter lettuce or lamb’s ear)

extra virgin olive oil, salt & pepper

optional additions: croutons, pitted green olives, parsley, basil

Boil the chunked potatoes in salted water for about 10 minutes. Drain and set aside to cool. To defrost peas quickly, pour them into the boiling water then immediately drain.

In a large bowl mix the greens, herbs, cooled potatoes, peas, chopped fennel and any other ingredient you want (croutons, olives, etc.). Sprinkle generously with extra virgin olive oil, salt and pepper (to taste). Mix well then serve salad in individual bowls. Divide the smoked fish fillet into equal sized portions and roughly crumble on top of each salad bowl.