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Spring Greens with Smoked Fish and Herbed Aioli

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant spring greens salad with smoked fish and herbed aioli is a sophisticated yet simple dish that celebrates fresh, seasonal flavours. The combination of peppery radicchio and tender baby leaves provides a crisp base for the rich, flaky smoked trout or whitefish. An elegant homemade aioli, infused with fresh chives and flat-leaf parsley, adds a creamy depth that perfectly balances the saltiness of the fish and the acidity of the lemon dressing.

As a diabetes-friendly recipe, this dish is naturally low in carbohydrates and rich in heart-healthy fats from the extra-virgin olive oil. Highly versatile and nutritious, it works beautifully as a light lunch or an impressive starter for a dinner party. You can even prepare the herbed aioli a day in advance to make assembly quick and effortless when you are ready to serve.

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Ingredients for Spring Greens with Smoked Fish and Herbed Aioli

  • 3 large egg yolks

  • 2 tablespoons fresh lemon juice

  • 1 garlic clove, pressed

  • 60ml extra-virgin olive oil

  • 1/4 cup chopped fresh chives

  • 1 tablespoon chopped fresh Italian parsley

  • 45ml extra-virgin olive oil

  • 1 1/2 tablespoons fresh lemon juice

  • 1 140g package mixed baby greens

  • 1 small head of radicchio, coarsely torn

  • 1 1/4 to 600g smoked fish fillets (such as trout and/or whitefish), skin and any small bones removed, fish broken into bite-size pieces

How to make Spring Greens with Smoked Fish and Herbed Aioli

Combine 2 tablespoons water, egg yolks, lemon juice, and garlic in medium metal bowl; whisk to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture thickens and thermometer registers 71°C, 5 to 6 minutes. Remove from over water. Cool 10 minutes.

Gradually whisk olive oil into aioli base, then 2 tablespoons water. Whisk in chives and parsley. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: can be made 1 day ahead. Cover and chill. Bring aioli to room temperature and whisk before using.

Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Combine greens and radicchio in large bowl. Add dressing and toss to coat. Arrange greens mixture on large platter or divide among plates. Top with fish. Drizzle some aioli over. Serve, passing remaining aioli alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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