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A salad of smoked trout with bacon & potatoes and a mustard-dill dressing


  • Cook the potatoes in boiling water until just tender. Drain well and cut in halves or quarters.
  • Then heat a little oil in a heavy-bottomed pan and briefly sauté the potatoes with the bacon, regularly tossing.
  • To make the dressing, whisk the mustard, and sugar with seasonings for 1-2 mins.
  • Add ½ cup vegie oil, little by little, continually whisking.
  • Then whisk in the vinegar and dill. Set aside.
  • Gently toss the tomatoes, cucumber, trout, rocket, sautéed potatoes and bacon with dressing to taste.
  • Serve in a large bowl in the middle of the table or on individual plates sprinkled with a little more dressing.


  • 6-8 chats (baby potatoes)
  • vegetable oil
  • 2-3 bacon rashers, chopped
  • 1/3 cup Dijon mustard
  • 1 tbsp white sugar
  • sea salt & freshly ground pepper
  • a good splash of white wine vinegar
  • 2 heaped tbsp chopped fresh dill
  • 1 punnet cherry tomatoes, halved
  • ½ continental (telegraph) cucumber, cut into chunks
  • 2 small trout fillets, flaked
  • a handful of wild rocket or baby cos leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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