Smoked Trout Salad Recipes

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SMOKED TROUT SALAD WITH CREAMY LEMON DILL DRESSING



Smoked Trout Salad with Creamy Lemon Dill Dressing image

Provided by Katja from Savory Lotus

Categories     salads

Time 10m

Number Of Ingredients 15

1/2 cup yogurt (I used a dairy free coconut yogurt)
1/4 cup olive oil (THIS is my fav organic brand)
2 tbsp water
1 and 1/2 tbsp lemon juice
1 clove garlic, crushed
1 tbsp fresh dill, finely chopped
pinch of salt
5-6 ounces butter leaf lettuce
2 cups baby arugula
1 cup sliced cucumbers
1 peach, sliced
pickled red onions (see recipe HERE)
extra fresh dill
3 soft boiled eggs, halved (*see notes)
8 ounces of smoked trout, broken into small pieces

Steps:

  • TO MAKE DRESSING: whisk together all dressing ingredients until creamy smooth. Set aside.
  • TO ASSEMBLE SALAD: arrange butter leaf lettuce and arugula on a large platter or salad bowl. Mix in cucumbers, and peach slices. Top with pickled onions, extra fresh dill, egg halves and large flakes of smoked trout. Drizzle with dressings.

SMOKED TROUT SALAD WITH MEYER LEMON DRESSING



Smoked Trout Salad with Meyer Lemon Dressing image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22

2 heads endive, thinly sliced
3 shallots, thinly sliced
4 radishes, thinly sliced
Meyer Lemon Dressing, recipe follows
Salt and pepper
1 large or several small red beets, roasted and thinly sliced
1 large or several small yellow beets, roasted and thinly sliced
4 smoked trout fillets, store bought or recipe follows*
4 tablespoons trout roe
3 Meyer lemons, juiced
2 tablespoons red wine vinegar
1 tablespoon prepared mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole-grain mustard
Salt and freshly ground black pepper
1/2 cup olive oil
1 tablespoon chopped fresh tarragon leaves
8 cups cold water
1 cup kosher salt
1/4 cup brown sugar
2 (1-pound) rainbow trout, scaled, bones removed
Hickory chips

Steps:

  • Toss the endive, shallots, and radishes in a large bowl. Toss with half of the dressing and season with salt and pepper. Divide the mixture among 4 plates and arrange the beets around the plate. Tear the trout fillets into bite-sized pieces and place on each salad. Top each with 1 tablespoon of the trout roe and serve.
  • Whisk together lemon juice, vinegar, mayonnaise, mustards and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified and stir in the tarragon.
  • Combine water, salt, and sugar in a large container and mix until the salt is completely dissolved. Add the fish, cover, and refrigerate for 1 hour.
  • Soak wood chips in water for at least 1 hour. Remove trout, rinse and dry thoroughly.
  • Use a covered grill (charcoal, gas or electric) and preheat to about 200 degrees F. Cover
  • heated coals with 1/3 of the hickory chips. Place fish, skin side down, on well-greased grill, about 4 inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips, as necessary. Smoke trout for approximately 20 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.

SMOKED TROUT AND POTATO SALAD



Smoked Trout and Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/2 small red onion, thinly sliced
1 pound red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup creme fraeche or sour cream
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons grainy mustard
3 tablespoons chopped fresh dill
1/2 small English cucumber, halved lengthwise and thinly sliced
Freshly ground pepper
1 large bunch watercress, stems trimmed
12 ounces smoked trout, skin removed
Pumpernickel bread and/or pickled beets, for serving (optional)

Steps:

  • Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
  • Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
  • Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams

SMOKED TROUT WITH CELERY SALAD



Smoked Trout With Celery Salad image

Provided by Amanda Hesser

Categories     dinner, weekday, salads and dressings, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 small red onion, thinly sliced
Kosher salt
1 celery heart, sliced diagonally very thin
Inner leaves from a head of soft green lettuce, pulled into large pieces (about 3 cups)
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 cup sour cream
3 tablespoons horseradish
2 teaspoons capers (preferably salt cured), coarsely chopped
Freshly ground black pepper
4 smoked trout fillets

Steps:

  • Place onion in a small bowl and toss with 1/2 teaspoon salt.Let sit for 10 minutes, then rinse and dry on paper towels. In a large bowl,mix onion with celery and lettuce.Sprinkle with lemon juice and oil,season with salt,and toss until ingredients are lightly slicked with oil.
  • In a small bowl,whisk together sour cream,horseradish and capers.Season with salt and pepper.Lay a trout fillet on each of four plates.Dab a little sauce on each.Arrange a mound of salad next to each fillet and serve,passing remaining horseradish sauce separately.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 661 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKED TROUT SALAD



Smoked Trout Salad image

Combine arugula, smoked trout, feta cheese and more in this Smoked Trout Salad! This delectable Smoked Trout Salad is a good source of iron.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 2 cups each

Number Of Ingredients 8

4 cups tightly packed arugula
1 cup flaked smoked trout
1/2 cup crumbled feta cheese
2 clementines, peeled, chopped
1 avocado, chopped
1/2 cup slivered red onions
1/2 cup sliced black olives
3 Tbsp. KRAFT Mango Chipotle Vinaigrette Dressing

Steps:

  • Toss arugula with remaining ingredients in large bowl.

Nutrition Facts : Calories 240, Fat 20 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 8 g

SMOKED TROUT SALAD



Smoked trout salad image

A healthy and super quick smart supper

Provided by Good Food team

Categories     Buffet, Lunch, Side dish, Snack, Starter, Supper

Time 20m

Number Of Ingredients 8

120g bag salad leaves (rocket, spinach and watercress is a good mix)
250g small new potato , boiled and halved
8-10 radishes , trimmed and quartered
175g cooked beetroot , drained and cut into wedges
2 smoked trout fillets (125g pack)
1 tsp hot horseradish sauce
2 tbsp half-fat crème fraîche
splash of milk

Steps:

  • Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.
  • Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.

Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.76 milligram of sodium

SMOKED TROUT SALAD



Smoked Trout Salad image

Provided by Evan Bloom

Categories     Salad     Breakfast     Brunch     Quick & Easy     Lunch     Buffet     Trout     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 8

1/4 small red onion, finely chopped
1 celery stalk, finely chopped
8 ounces smoked trout, skin and bones removed, flaked
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon finely chopped fresh chives, dill, or flat-leaf parsley
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper

Steps:

  • Mix onion, celery, trout, mayonnaise, sour cream, chives, and lemon juice in a medium bowl; season with salt and pepper.
  • DO AHEAD: Trout salad can be made 3 days ahead. Cover and chill.

SMOKED SALMON (OR TROUT) SALAD IN PITA POCKETS



Smoked Salmon (Or Trout) Salad in Pita Pockets image

This great no-cook recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series is packed w/flavor + texture & perfect for a light lunch, patio party fare & to-go occasions (Time includes 15 min to shred, grate & chop ingredients). *Enjoy*

Provided by twissis

Categories     Lunch/Snacks

Time 20m

Yield 6 2 Pita Pocket Sandwiches, 6 serving(s)

Number Of Ingredients 8

12 ounces smoked salmon (or trout)
3 cups bibb lettuce (or iceberg variety, shredded)
6 ounces alfalfa sprouts
1 medium carrot (grated)
3 green onions (finely chopped)
6 marinated artichokes (jar variety in pieces, chopped)
6 pita pockets (sml size)
1/4 cup mayonnaise

Steps:

  • Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
  • Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
  • Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
  • NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).

HOT-SMOKED TROUT & MUSTARD SALAD



Hot-smoked trout & mustard salad image

A superhealthy main meal salad that requires no chopping - just the thing for a busy weeknight

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 7

200g green beans , trimmed
1 head romaine lettuce , leaves separated and torn if large
250g hot-smoked trout
50g ready-made croûtons
3 tbsp olive oil
1 tbsp wholegrain mustard
zest and juice 1 lemon

Steps:

  • Cook the green beans in a small pan of boiling salted water for 3-4 mins, until just tender. Drain and refresh under cold running water. Transfer to a serving bowl, add the lettuce, trout and croutons.
  • Whisk the oil with the mustard and lemon zest and juice. Season and drizzle over the salad. Gently toss to coat and serve straight away.

Nutrition Facts : Calories 265 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.36 milligram of sodium

SMOKED-TROUT AND WHITE BEAN SALAD



Smoked-Trout and White Bean Salad image

Categories     Salad     Bean     Fish     Quick & Easy     Low/No Sugar     Lunch     Trout     Spring     Healthy     Watercress     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil
3 tablespoons minced shallot
1/4 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15- to 19-ounce) can white beans, rinsed and drained
2 smoked-trout fillets (1/2 pounds total), skinned and flaked
1 bunch watercress (6 ounce), tough stems discarded
1 head Bibb lettuce, torn into bite-size pieces

Steps:

  • Bring oil, shallot, zest, juice, salt, and pepper to a simmer in a 2-quart heavy saucepan and stir in beans. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor.
  • Toss together trout, watercress, lettuce, and bean mixture in a serving bowl.

SMOKED TROUT AND ASPARAGUS SALAD



Smoked Trout and Asparagus Salad image

Another salad which takes advantage of the bounty of the Mid-Atlantic. A poached egg perched on a bed of mixed lettuces, toasted croutons, spring asparagus and rich trout makes a delightful weekend brunch salad or a quick weeknight meal. Don't be intimidated by the many components of this recipe - this salad can be tossed together quickly.

Provided by Chef Kate

Categories     Trout

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

6 slices brioche bread, crust trimmed, cubed
2 lbs asparagus, woody ends snapped off and discarded (about 2 bunches)
1 small frisee, cored, washed and torn into bite-sized pieces
4 cups mixed baby greens
1 lb smoked trout
6 eggs
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1 teaspoon shallot, minced
1 teaspoon lemon zest
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon fresh dill, chopped
2 teaspoons fresh chives, chopped, divided
1/2 cup olive oil

Steps:

  • Preheat the oven to 375°F.
  • Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
  • Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
  • Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
  • For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
  • Place the frisée and field greens in a large bowl. Add the croutons.
  • Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
  • Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
  • Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
  • Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
  • Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
  • Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
  • Divide among 6 plates.
  • Place a poached egg on top of each salad and garnish with the remaining chopped chives.

Nutrition Facts : Calories 686.2, Fat 32.7, SaturatedFat 5.9, Cholesterol 267.4, Sodium 974.2, Carbohydrate 59.1, Fiber 6.4, Sugar 2.6, Protein 39

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From sbs.com.au


SMOKED TROUT SALAD WITH GRAPEFRUIT AND BEETS RECIPE | GOOP
3. Place the torn lettuces, thinly sliced celery, chopped olives, and trout in a large salad bowl. Add the beets, shallots, and grapefruit, leaving the marinating juice behind. Slowly whisk about ½ cup or so of olive oil into the marinating juices, and season with salt and pepper. Dress the salad with vinaigrette and finish with fresh dill.
From goop.com


SMOKED TROUT SALAD RECIPE | MYRECIPES
Instructions Checklist. Step 1. Place smoked trout in mixing bowl, and break into small pieces. Add chives and next 3 ingredients, and combine well. Season with salt and pepper. Chill, covered, until ready to serve. Advertisement.
From myrecipes.com


SMOKED TROUT SALAD RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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