Cold Trout with Cucumber Dill Salad

  • Preparation 20 MIN
    Cooking 5 MIN
  • Servings 8


Cucumber dill salad


  1. In a large skillet, bring the wine to a boil. Add the fish and season with salt and pepper. Cover and poach for about 5 minutes. Chill completely in the cooking liquid.

Cucumber dill salad

  1. In a bowl, combine the mayonnaise with the lime juice. Season with salt and pepper. Keep half of this sauce to serve with the fish and the other half for the salad.
  2. In a bowl, combine the cucumber, dill and half of reserved sauce. Season with salt and pepper. Refrigerate for 1 hour so the flavours can blend.
  3. Just before serving, drain and pat the fish dry, served with the sauce and the Cucumber Dill Salad.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 400  
Total Fat 30 g  
Saturated Fat 5 g  
Sodium (salt) 230 mg  
Carbohydrates 3 g  
Fibre 1 g  
Protein 27 g