Similar to tuna salad, smoked trout salad is likely to impress those who like a light smoky flavor. The earliest written reference to tuna salad in America dates to 1907, and by 1914, dozens of recipes were in publication. A type of “meat salad,” these were meant to serve as main course meals, though dinner leftovers were often mixed with mayonnaise to serve as lunch. Variations use whitefish or smoked salmon. Try this smoked trout salad on salad greens, bread, or bagels.
Recipe Servings: 2
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ small red onion, finely chopped
- 1 celery stalk, finely chopped
- 8 oz smoked trout, skin and bones removed, flaked
- ½ cup mayonnaise
- ½ cup sour cream
- 1 Tbsp finely chopped fresh chives, dill, or flat-leaf parsley
- 1 Tbsp fresh lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- Into a large bowl add the red onion, celery, and trout, tossing gently to combine.
- In a separate bowl add the mayonnaise, sour cream, herb of your choice, and lemon juice. Mix together well.
- Add salt and pepper and check seasoning, adjusting for desired taste.
- Pour the mayonnaise mixture over the trout mixture and stir gently to combine. Enjoy immediately as a sandwich filling or serve over lettuce or in tomato cups.
Notes
Can be made up to three days ahead and kept chilled.
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