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Smoked Trout Salad

Smoked Trout Salad

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You can substitute whitefish or hot-smoked salmon for the trout.


  • ¼ small red onion, finely chopped
  • 1 celery stalk, finely chopped
  • 8 oz. smoked trout, skin and bones removed, flaked
  • 1 tablespoon finely chopped fresh chives, dill, or flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • 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.

Recipe by Wise Sons Jewish Delicatessen,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 90 Fat (g) 8 Saturated Fat (g) 2 Cholesterol (mg) 30 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 4 Sodium (mg) 80Reviews Section

  • 1/2 cup crème fraÀ®che or reduced-fat sour cream (see Tips)
  • ⅓ cup finely chopped mixed fresh herbs, including chives, dill, flat-leaf parsley
  • 2 tablespoons prepared horseradish
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • 1 head butterhead lettuce, torn into bite-size pieces
  • 4 cups bite-size pieces watercress or arugula (about 1 bunch), tough stems removed
  • 1 cup mâche (see Tips) or mixed salad greens
  • 4 ounces smoked trout fillet, skin removed
  • 4 scallions, sliced
  • 1 tablespoon capers, rinsed (optional)

To prepare dressing: Whisk creme fraiche (or sour cream), herbs, horseradish, salt and pepper in a small bowl until combined.

To prepare salad: Gently toss lettuce, watercress (or arugula) and mache (or mixed greens) in a large bowl. Toss with Herb & Horseradish Dressing to coat. Divide the greens among 4 plates. Flake 1 ounce trout over each salad and sprinkle with scallions and capers (if using).

Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 week.

Crème fraîche is a tangy, thick, rich cultured cream commonly used in French cooking. Find it in the dairy section of large supermarkets, usually near other specialty cheeses. Sour cream can be used as a substitute, or you can make your own lower-fat version by combining equal portions of reduced-fat sour cream and nonfat plain yogurt.

Mâche (&ldquomosh&rdquo), also known as lamb's lettuce or corn salad, is a tangy green that resembles watercress. Popular in Europe, it is enjoyed in the first salads of spring. Look for it in specialty stores, large supermarkets and farmers' markets.

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  • 4 large eggs
  • 8 ounces sugar snap peas, trimmed
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • 4 anchovy fillets, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 15-oz. can low-sodium chickpeas, drained and rinsed
  • 8 ounces smoked trout fillets, skin removed, fillets torn into large piece
  • 1 cup cherry tomatoes, halved
  • ½ cup pitted whole kalamata olives

Bring a large pot of water to a boil over medium-high. Add eggs cook, undisturbed, for 9 minutes. Using a slotted spoon, transfer eggs to a large bowl of ice water. Let cool for 2 minutes.

Meanwhile, return water in pot to a boil over medium-high. Add snap peas cook, stirring occasionally, until crisp-tender and bright green, 2 to 3 minutes. Drain, rinse with cold water, and pat dry. Peel eggs and quarter lengthwise.

Whisk oil, vinegar, anchovies, and garlic in a small bowl. Transfer 2 tablespoons dressing to a medium bowl. Add chickpeas to dressing in medium bowl and toss to coat.

Arrange snap peas, trout, tomatoes, olives, eggs, and chickpeas on a large platter. Serve with remaining dressing.


To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste.

To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top.

Drizzle with a little more dressing and arrange the trout on top.

Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side.

The difference between smoked salmon and smoked trout

You may be asking yourself why the folks at Alexander Valley Vineyards make this recipe with smoked trout instead of smoked salmon. What’s the difference, you might wonder.

Well, for starters, they’re (obviously) two different fish. Both have a pinkish hue–in fact, both could be called salmon in color. And both trout and salmon are considered aphrodisiac. However trout is the paler of the two. Both smoked salmon and smoked trout can be prepared by either hot or cold smoking. (Here’s some additional information on the difference between hot and cold smoking.)

And while it seems that these two fish have enough in common to make swapping one for the other an obvious choice, these two fish are vastly different when it comes to flavor and texture.

Trout is the milder of the two fish. Particularly when it is cold smoked, it has a subtly smokey flavor, a hint of sweetness and barely any hint of “fishy” flavor. This is what makes it compelling to winemakers when they’re looking for fish to pair with their Rosés.

Trout is also a little different than salmon in texture. It flakes softly and has an almost buttery quality in the mouth. It offers a plush little pillow of flavor against the crunch of cucumber and the acidic bite of a well-balanced blush wine.

Can you substitute with salmon in this recipe with smoked trout? Yes, but…

You can always use salmon in a pinch–just not lox, or even the soft, thin, cold-smoked slices. Look for a thickly cut piece that you can flake. And keep in mind that, although it will still be tasty, the dish will no longer have the delicacy of the original.

About the recipe

When serving smoked fish, pairing it with rich, creamy flavors helps prevent the saltiness of the fish from becoming too aggressive. If you’ve never tried Green Goddess dressing before, the flavors could be described as “cucumber ranch.” The scallions, parsley, and cucumber add depth to a creamy dressing that unites the smoky trout and the mild potatoes. Adding the brightness and sweetness of pickled onions offers acidity to cut through the rich, savory flavors. While you can certainly smoke your own trout for this salad, you can find good-quality smoked trout in your local supermarket.

Smoked trout salad, coconut sambal and pomelo

Served alongside rice or grilled meats, as an entree or a side, this well-balanced salad brings colour and vibrance to the table.


Skill level


  • 1 smoked rainbow trout, skin and bones removed, flaked into pieces
  • 1 pomelo, peeled, segmented and broken into pieces
  • ¼ bunch coriander, washed, roughly chopped
  • ¼ bunch mint leaves, roughly chopped
  • 2-3 makrut lime leaves, finely sliced
  • juice of 1 lime

Fresh coconut sambal

  • 200 g freshly frozen coconut flesh, grated
  • 1 red Asian shallot, finely chopped
  • 2 tsp Maldive fish, ground into a powder
  • juice of 1-2 limes, to taste
  • chilli powder, to taste
  • ½ bunch curry leaves, fried until crispy
  • 1 tbsp crispy shallots
  • salmon roe, optional

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. For the coconut sambal, place all the ingredients in a bowl. Using a spoon or your hands, gently mix until everything is evenly distributed.

2. Place the trout in a large bowl with all the other ingredients. Add the sambal and toss gently. Transfer to a large serving bowl, top with crispy shallots, fried curry leaves and salmon roe.

Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.

The Difference Between Hot and Cold Smoked Fish

Cold smoked fish is cured in salt to draw out the moisture for several days, this is called dry-cure.

It remains “raw” as it is cold smoked in temperatures below 4.5°C/80°F. It has more of a fresh subtle smoky flavour than hot smoked fish and a silky texture.

You will find this style of fish in flat vacuum sealed packs, sliced and lying on a tray.

Hot smoked fish on the other hand is cured in a salt water brine, and then smoked in higher temperatures 50°C/120°F.

It has more of a cooked and a much more intense smoky flavour and a texture that you can flake. You will find it whole in vacuum sealed packs.


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