Stewed Pattypan Salad with Trout and Preserved Lemon Dressing

Name: Stewed Pattypan Salad with Trout and Preserved Lemon Dressing
Prep time: 18 min
Cook time: 18 min
Yield: 1
Cuisine: Dutch
Ingredients: 2 small pattypan squash, sliced into half-moons; 120 g smoked or steamed trout, broken into pieces; 1 teaspoon olive oil; 1 small onion or shallot, finely chopped; 1 handful of fresh parsley or dill; 1 teaspoon finely chopped preserved lemon (peel only, very thinly sliced); 1 tablespoon yogurt (full-fat, goat, or sheep yogurt); 1 teaspoon lemon zest; Pepper and sea salt to taste; Small splash of water for stewing

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FishPan1 servings18 minutes±240 kcal

Ingredients

—2 small pattypan squash, sliced into half-moons
—120 g smoked or steamed trout, broken into pieces
—1 teaspoon olive oil
—1 small onion or shallot, finely chopped
—1 handful of fresh parsley or dill
—1 teaspoon finely chopped preserved lemon (peel only, very thinly sliced)
—1 tablespoon yogurt (full-fat, goat, or sheep yogurt)
—1 teaspoon lemon zest
—Pepper and sea salt to taste
—Small splash of water for stewing

Instructions

- Heat the olive oil in a pan and gently sauté the onion until soft.
Add the pattypan squash and stew with a small splash of water for 8–10 minutes until tender but still firm.
Mix the yogurt with preserved lemon, lemon zest, pepper, and a pinch of salt to create a fresh dressing.
Arrange the stewed pattypan squash on a serving dish.
Lightly place the trout pieces on top.
Drizzle the lemon dressing over the salad and finish with parsley or dill.

Serving Tip

Serve the salad warm to highlight the flavors of the trout and preserved lemon. Use a dark-colored plate for contrast.

Storage Tip

The pattypan squash can be stored for 1 day; add the trout and dressing just before serving.

RECIPE_ID: ca90616a...

LAST_UPDATE: 2/18/2026