Smoked Rainbow Trout Salad Recipe

smoked-rainbow-trout-saladSmoked trout is a lovely ingredient, it is a (relatively) cheap piece of seafood, and gives a wonderful smokey flavour to dishes. This is quite a filling salad, so could be served as a main meal, either for a lazy weekend lunch with some crusty bread and a glass of wine or for dinner when you need a quick and easy meal that is delicious.

Smoked Rainbow Trout Salad Recipe Ingredients

  • 1 smoked Rainbow (or you could use Brown) trout, skin and bones removed and flaked into bite sized portions
  • 8 chat (new) potatoes
  • Bunch asparagus, woody stalks snapped off (to snap off the woody stalk simply bend each spear in half until they snap) , and cut into inch long pieces
  • Handful green beans, topped and tailed and cut in half
  • Small handful black olives
  • Small handful salted baby capers, rinsed and drained
  • Handful baby roma or cherry tomatoes, washed and cut in half
  • 4 witlof, separated into leaves
  • Large handful of picked herbs and salad leaves (eg. parsley, chervil, rocket etc)
  • 1 tbsp white wine vinegar
  • 2 tbsp good quality olive oil
  • Pinch sugar, salt and freshly cracked black pepper

Smoked Rainbow Trout Salad Recipe Method

Place the potatoes in a small saucepan and cover with fresh water and a small teaspoon of salt. Bring to the boil, then simmer over medium heat for 5 minutes until tender but still firm (you don’t want them to be falling apart). Remove from the water, drain on paper towel and allow to cool slightly.

Bring the water back to the boil, and add the asparagus and green beans. Cook for a minute and then quickly remove from the water and refresh in a large bowl filled with water and ice (this will stop the cooking process and help the vegies keep their bright green colour). Once cool, remove from the water and drain on paper towel.

Place the olive oil, vinegar, sugar, salt and pepper in a glass jar (an old jam jar with a screw on lid is perfect) and shake well. Cut the potatoes into halves or quarters (depending on how big they are; you want bite sized pieces) and place in your salad bowl. Add the beans, asparagus, olives, capers, tomatoes, witlof and herbs/salad leaves. Sprinkle over the dressing and toss lightly. Arrange on plates and top with the smoked trout.