This is a no-cook salad built on thinly sliced cucumber, flaked smoked trout, fresh dill, and a lemony Greek yogurt dressing. It takes 20 minutes start to finish, uses eight ingredients, and comes in at 92 calories a serving. That combination makes it genuinely useful on a busy weeknight.
The technique that matters
The dressing here is yogurt-based, which means it needs real whisking โ not just a stir โ to get it smooth and pourable before it hits the cucumbers. Whisk the yogurt, lemon juice, lemon zest, salt, and pepper together until the texture is uniform and slightly loosened; a thick, lumpy dressing wonโt coat thin cucumber slices evenly. The second thing worth doing carefully is folding in the smoked trout at the very end, not tossing it. Smoked trout flakes are delicate and break apart quickly; folding keeps recognizable pieces intact, which matters for both texture and how the salad looks on the plate.
Mistakes to avoid
- Skipping the salt-and-drain step on the cucumbers. Cucumbers release water fast once sliced, and that water dilutes the dressing within minutes. Toss the slices with a pinch of salt, let them sit in a colander for 10 minutes, then pat dry before mixing. The recipe card doesnโt call this out, but it makes a real difference.
- Using cucumber thatโs too thick. Slices thicker than about 3mm stay crunchy but donโt absorb any dressing. Aim for thin, even slices โ a mandoline works well if you have one.
- Dressing the salad too far ahead. Dress it at the table โ a pre-dressed salad goes limp fast. Even 30 minutes in the fridge with dressing on will leave you with watery, soft cucumbers.
- Under-seasoning the dressing. Smoked trout is salty, but the yogurt and cucumber both need seasoning to hold their own. Taste the dressing before it goes on and adjust โ it should taste slightly bold on its own.
- Using dried dill instead of fresh. Dried dill has a dusty, muted flavor that doesnโt work the same way here. Fresh dill is doing real aromatic work in this salad; itโs worth buying.
Smart swaps
Smoked trout is sold vacuum-packed in most grocery stores, usually near the smoked salmon. If you canโt find it, hot-smoked salmon is the closest substitute โ same flaky texture, similar flavor intensity. Cold-smoked salmon is thinner and silkier and will change the texture of the salad noticeably, though it still tastes good. For the Greek yogurt, full-fat gives you a creamier dressing that clings better; low-fat works but produces a slightly thinner result. If you want a dairy-free version, a thick plain coconut yogurt can stand in, though it adds a faint sweetness.
Storage and make-ahead
If you want to get ahead, prep the components separately and keep them apart. The yogurt dressing keeps well in a sealed jar in the fridge for up to three days. Sliced, salted, and dried cucumbers can be stored in an airtight container for up to 24 hours. Keep the smoked trout in its original packaging until youโre ready to serve. Once the salad is assembled and dressed, itโs best eaten immediately; leftovers held overnight become watery and the cucumber loses its crunch entirely.
Cucumber Dill Salad with Smoked Trout
Ingredients
- 2 cups organic cucumbers peeled and thinly sliced
- ยผ cup fresh dill finely chopped
- 200 grams smoked trout flaked
- ยฝ cup plain Greek yogurt
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest finely grated
- ยผ teaspoon sea salt or to taste
- ยผ teaspoon ground black pepper freshly ground
Instructions
- In a large mixing bowl, combine the thinly sliced cucumbers and chopped dill. Toss them gently with your hands to mix evenly.
- In a separate small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, sea salt, and black pepper until smooth.
- Add the yogurt dressing to the cucumber and dill mixture. Toss until the cucumbers are thoroughly coated with the dressing.
- Gently fold in the flaked smoked trout, ensuring it is evenly distributed throughout the salad without breaking the delicate flakes.
- Transfer the salad to a serving platter, garnishing with additional sprigs of dill and a sprinkle of lemon zest, if desired.
Notes
Nutrition
FAQ
Can I make this salad ahead for a dinner party?
Yes, but keep everything separate until right before you serve. The dressing, cucumbers, and trout can all be prepped up to 24 hours in advance and stored separately in the fridge โ just combine and fold together at the last minute.
Where do I find smoked trout in the grocery store?
Look in the refrigerated section near smoked salmon, often by the deli counter or in the specialty fish area. Itโs usually sold in vacuum-sealed packages of around 150โ200 grams, which is exactly what this recipe needs.
My dressing looks too thick to coat the cucumbers โ what should I do?
Add lemon juice a few drops at a time and whisk until it loosens to a consistency that pours easily. Full-fat Greek yogurt is quite dense straight from the container, and the extra acid also sharpens the flavor.