From above, a small platter of golden smashed potatoes arranged in a loose cluster, each topped with pale pink flakes of smoked trout, snowy dollops of dill yogurt, and translucent watermelon-pink radish slices. Fresh dill fronds, lemon zest, and cracked black pepper are scattered over the top, with a few microgreens for height and a rustic ceramic plate for contrast.

Crispy Smashed Potatoes with Smoked Trout, Dill Yogurt & Pickled Radish

Name: Crispy Smashed Potatoes with Smoked Trout, Dill Yogurt & Pickled Radish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 tbsp, plus extra for garnish fresh dill finely chopped; reserve extra fronds for garnish; 12 oz baby potatoes scrubbed; 4 oz smoked trout flaked into bite-size pieces; 3 medium radishes very thinly sliced; 1/2 cup plain Greek yogurt; 1 lemon zested and juiced; 1 tsp Dijon mustard; 2 tbsp apple cider vinegar; 1 tsp honey; 1 small handful microgreens; 1/2 tsp black pepper freshly cracked; 1 1/2 tbsp olive oil divided; 3/4 tsp kosher salt divided

Crispy potatoes topped with trout, dill, and bright spring crunch.

Category Quick and Easy

Prep 15 minutes

Cook 20 minutes

Style American

Technique Boiling

Diet Friendly Gluten-Free

Daily recipe · March 11, 2026

A little about this dish

This snack leans into early-spring American flavors with a fresh, stylish twist: crisp smashed baby potatoes topped with silky smoked trout, a lemony dill yogurt, and quick-pickled radishes for brightness. Dill ties everything together with its cool herbal lift, while the contrast of warm potatoes and chilled toppings makes the whole plate feel seasonal, elegant, and deeply snackable.

Ingredients (for 2)

Fresh dill — 3 tbsp, plus extra for garnish — finely chopped; reserve extra fronds for garnish
Baby potatoes — 12 oz — scrubbed
Smoked trout — 4 oz — flaked into bite-size pieces
Radishes — 3 medium — very thinly sliced
Plain greek yogurt — 1/2 cup
Lemon — 1 — zested and juiced
Dijon mustard — 1 tsp
Apple cider vinegar — 2 tbsp
Honey — 1 tsp
Microgreens — 1 small handful
Black pepper — 1/2 tsp — freshly cracked
Olive oil — 1 1/2 tbsp — divided
Kosher salt — 3/4 tsp — divided

Preparation

Step 1 — 🥔💧🔥

Place the baby potatoes in a small pot, cover with cold salted water, and bring to a boil. Simmer for 12 to 15 minutes until fork-tender, then drain and let them steam dry for 2 minutes.
Step 2 — 🌸🥣🍯

In a small bowl, toss the thinly sliced radishes with apple cider vinegar, honey, and 1/4 teaspoon kosher salt. Let them sit for at least 10 minutes.
Step 3 — 🥣🌿🍋

Stir together the Greek yogurt, chopped fresh dill, Dijon mustard, 1 teaspoon lemon juice, half the lemon zest, and a pinch of black pepper. Chill until ready to use.
Step 4 — 🍳🥔👋

Heat a skillet over medium-high heat with 1 tablespoon olive oil. Gently smash the cooked potatoes to about 1/2-inch thick.
Step 5 — ✨🥔🧂

Cook the smashed potatoes for 3 to 4 minutes per side until golden and crisp. Season with the remaining kosher salt and black pepper.
Step 6 — 🐟🥄🌮

Transfer the crispy potatoes to a plate. Top each with dill yogurt, flaked smoked trout, and a few pickled radish slices.
Step 7 — 🌿🍋🍽️

Finish with extra dill fronds, microgreens, the remaining lemon zest, and the remaining 1/2 tablespoon olive oil. Serve right away while warm and crisp.

A final fox tip

For an extra-photogenic finish, use a piping bag or zip-top bag with the corner snipped to add neat dollops of dill yogurt. If smoked trout is hard to find, hot-smoked salmon works beautifully. Want more crunch? Add a few shaved celery leaves or crisp fried capers on top.