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Recipe Detail Page
Smoked Trout Salad
Autumn 2021
Fortunately, farm-raised fresh and smoked trout are sold at many markets now. We’ve made it the star of this starter salad. Since capers and chopped onions are smoked fish’s best friends, we’ve incorporated them right into the salad.
Serves 6
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) cider vinegar or white balsamic vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) honey
Generous pinch salt
2 tbsp (30 mL) drained capers
3 thin slices of Spanish or red onion
10 cups (2.5 L) mixed salad greens
6 oz (170 g) smoked trout
1. In a bowl, whisk oil with vinegar, Dijon, honey and salt. Add capers. Cut onion slices in half or quarters. Separate and stir into dressing. You can use right away, but best to let sit for a few hours. Refrigerate if leaving more than a day.
2. Just before serving, combine greens in a large bowl. Add dressing and toss. Place on individual salad plates and arrange pieces of trout on top or flake overtop.
Serves 6
