Mixed Potato Salad with Smoked Trout and Coriander Dressing

This mixed potato salad with smoked trout and coriander dressing is a fresh, flavour-packed dish that works beautifully as a light main or a generous side. Golden roasted baby red potatoes, baby potatoes and sweet potato are topped with charred asparagus and flaked whole smoked trout, then drizzled with a vibrant blended coriander, walnut and lime dressing that ties the whole dish together.

At just $6 per serve and ready in under an hour, this is a wholesome, impressive salad that works equally well for a weeknight dinner, a weekend lunch or as part of a larger entertaining spread.

Why you’ll love this recipe

• Three types of potato for varied texture and colour
• Vibrant blended coriander, walnut and lime dressing
• Whole smoked trout adds richness with zero cooking required
• Charred asparagus brings a smoky depth to the salad
• Excellent value at just $6 per serve
• Great for entertaining, meal prep or using up leftover roast vegetables

Why make smoked trout potato salad?

Smoked trout is one of the most flavourful and convenient seafood options available — it’s already cooked, deeply smoky and incredibly versatile. Flaked over a warm roasted potato salad, it adds a richness and depth that transforms what could be a simple side dish into a satisfying, complete meal.

The coriander and lime dressing is the real highlight here. Blended with toasted walnuts, garlic and olive oil, it’s a punchy, herbaceous sauce that coats the warm vegetables beautifully and balances the smokiness of the trout with bright citrus and freshness.

Ingredients (serves 6)

Servings6

Salad

• 500 g baby red potatoes, thickly sliced
• 500 g baby potatoes, thickly sliced
• 2 small sweet potatoes, scrubbed and thickly sliced
• 2 tbsp olive oil
• 2 bunches asparagus, trimmed
• 1 whole smoked trout (approx. 350g), skin and bones removed

Coriander and lime dressing

• 1 bunch fresh coriander, leaves picked
• 2 garlic cloves, peeled
• 1 lime, rind finely grated and juiced
• 2 tbsp toasted walnuts
• 60 ml olive oil

To serve

• Lime halves (optional)

Recipe tips: This is the perfect leftovers salad — use 1.5kg of leftover roast vegetables instead of roasting from scratch. Also great with shredded chicken in place of trout, or crumble over feta for a vegetarian option.

How to make mixed potato salad with smoked trout

Step 1: Roast the potatoes and sweet potato

Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.

Arrange the sliced baby red potatoes, baby potatoes and sweet potato in a single layer over the prepared trays. Season well and drizzle with olive oil. Roast for 40 minutes or until tender.

Step 2: Add the asparagus

Add the trimmed asparagus to the trays alongside the potatoes. Roast for a further 15 to 20 minutes or until the potato is golden and crisp and the asparagus is lightly charred.

Step 3: Make the coriander and lime dressing

Reserve a few coriander leaves for garnish. Place the remaining coriander leaves in a blender with the garlic, lime rind and juice, toasted walnuts and olive oil. Blend until smooth and season with salt and pepper.

Step 4: Assemble and serve

Flake the smoked trout into large pieces, discarding any remaining skin and bones.

Arrange the roasted potato, sweet potato and asparagus on a large serving platter. Top with the flaked trout. Drizzle with some of the coriander dressing and sprinkle with the reserved coriander leaves. Serve with extra lime halves and the remaining dressing on the side.

Tips for best results

• Slice potatoes to an even thickness so they roast at the same rate
• Spread vegetables in a single layer — overcrowding the tray leads to steaming rather than roasting
• Add the asparagus in the last 15 to 20 minutes only so it doesn’t overcook
• Toast the walnuts in a dry pan before blending to bring out their nutty depth in the dressing
• Drizzle the dressing while the vegetables are still warm so it absorbs into the potatoes
• Short on time? Use 1.5kg of leftover roast vegetables and skip the oven entirely

Serving suggestions

This smoked trout potato salad pairs beautifully with:

• Warm flatbreads or crusty sourdough on the side
• A simple rocket and lemon salad
• Crumbled feta for a vegetarian twist
• A chilled glass of Sauvignon Blanc or dry Rosé
• As part of a larger Christmas or summer entertaining spread

Nutrition per serving

Based on 6 servings

Energy

1690 kJ

Calories

404 cal

Protein

17 g

Total fat

22 g

Saturated fat

3 g

Carbohydrate

31 g

Final thoughts

This mixed potato salad with smoked trout and coriander dressing is the kind of recipe that looks effortlessly impressive while being genuinely simple to put together. The combination of golden roasted potatoes, charred asparagus and flaked smoked trout is a winning one — and the bright, herby coriander and walnut dressing pulls it all together in the most satisfying way.

Whether you’re making it fresh from scratch or using up leftover roast vegetables from last night’s dinner, this salad is versatile, healthy and absolutely delicious. At just $6 per serve, it’s also one of the best value seafood meals you can put on the table.