Ghent-Style Smoked Trout Salad with Dill and Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing salad featuring smoked trout, crisp vegetables, and a bright dill-lemon dressing, inspired by Ghent's riverfront cuisine. This Belgian-inspired salad recipe, ready in about 15 minutes, pairs smoked trout fillets, radishes, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 2 Belgian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Slice smoked trout fillets into 1 cm thick pieces. Thinly slice radishes and cucumber into rounds. Finely dice 1/4 medium red onion. Chop 2 tbsp fresh dill, reserving a few sprigs for garnish.
  2. Step 2: Zest and juice 1 lemon. Whisk together 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
  3. Step 3: In a large bowl, combine radishes, cucumber, red onion, and 2 tbsp chopped dill. Pour dressing over vegetables and toss gently to coat.
  4. Step 4: Arrange dressed vegetables on a serving platter. Place smoked trout pieces on top, then drizzle with any remaining dressing. Garnish with reserved dill sprigs and lemon zest.
  5. Step 5: Serve immediately at room temperature for best flavor. The bright acidity of the dressing cuts through the richness of the smoked trout perfectly.

Related recipes