Smoked Trout Salad with Dill Mustard Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A light yet flavorful Flemish-inspired salad featuring smoked trout, crisp vegetables, and a bright dill-mustard dressing, served with toasted baguette slices. This belgian-inspired salads ready in about 15 minutes pairs skin removed smoked trout fillets, baby spinach, halved cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 6 oz, skin removed smoked trout fillets
• 4 cups baby spinach
• 1 cup, halved cherry tomatoes
• 1/2 cup, thinly sliced cucumber
• 3 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp, finely chopped fresh dill
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 slice, toasted baguette

Instructions

1. Step 1: Whisk together olive oil, Dijon mustard, apple cider vinegar, dill, honey, salt, and pepper in a small bowl until emulsified. Set aside.
2. Step 2: Arrange baby spinach on a platter, then top with cherry tomatoes and sliced cucumber.
3. Step 3: Flake smoked trout fillets over the vegetables, distributing evenly.
4. Step 4: Drizzle 3/4 of the vinaigrette over the salad, then toss gently with tongs until evenly coated.
5. Step 5: Arrange toasted baguette slices around the salad. Drizzle remaining vinaigrette over the top and serve immediately.