Broiled Trout with Cucumber and Dill

Fresh trout are stuffed with a delicate mixture of sautéed cucumber and fresh dill, then broiled until the flesh flakes easily, creating a light, elegant dish that's garnished with dill sprigs and served with creamy dill sauce.

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Prep Time 10

Cook Time 15

Servings: 4

Course: Main Course

Cuisine: Scandinavian

Calories: 435

Ingredients Method Notes

Ingredients

4 cleaned trout 12–14 oz or 350–400 g each
1 peeled cucumber
2 tbsp butter
Small bunch of fresh dill chopped
Salt and black pepper
Juice of 1 lemon
Fresh dill sprigs for garnish
Dill cream sauce for serving

Method

Halve the cucumber lengthwise and use a spoon to scrape out the seeds, then slice the flesh crosswise into ¼ in (5 mm) pieces. Heat the butter in a saucepan until melted, toss in the cucumber, and let it cook gently for 2 minutes.
Transfer two-thirds of the softened cucumber to a bowl and mix with the chopped dill. Add salt and pepper to taste, then drizzle with lemon juice. Fill each trout cavity with this seasoned mixture.
Cover a broiler pan with aluminum foil. Lay the stuffed trout on the prepared foil and distribute the leftover cucumber pieces around them.
Place the trout under a preheated hot broiler, keeping them 4 in (10 cm) below the heat. Cook for 4–7 minutes on each side, flipping once, until the fish flakes effortlessly when tested with a fork.
Decorate the trout with fresh dill sprigs just before serving and bring them to the table while still hot. Pair with buttered new potatoes and offer the dill cream sauce on the side.

Notes

Storage and Reheat

Store leftover broiled trout with cucumber and dill in an airtight container in the refrigerator for up to 2 days. Keep the trout and vegetables separate from the dill cream sauce if possible, as this helps maintain the sauce's texture and flavor. The trout flesh will remain moist when stored properly, though it may become slightly softer upon reheating. Do not freeze broiled trout with cucumber and dill, as the delicate flesh becomes mushy when thawed.

Gently reheat broiled trout with cucumber and dill in a low oven at 325°F (160°C) for 8-10 minutes, covered with foil to prevent drying out. Alternatively, enjoy the dish cold or at room temperature as a light, refreshing meal. Warm the dill cream sauce separately in a small saucepan over low heat, stirring occasionally. Avoid microwaving, as this can toughen the delicate fish. Fresh dill sprigs added just before serving brighten the flavors and restore visual appeal to this elegant dish.