Smoked Trout and Avocado Salad Recipe

If you are organised enough to plan meals ahead for the week, make this dish the night after you have had a roast. Make extra roast potato slices, steamed asparagus and/or green beans and then allow to cool, ready for the salad the next night. This recipe is also great for weekend lunches (lovely with a light rose), as you can prepare it a few hours in advance, and serve it on one platter for everyone to help themselves.

Smoked Trout and Avocado Salad Recipe Ingredients

  • 1 large smoked trout, skin and bones removed, and flesh flaked into medium chunks
  • 1 lemon
  • 2 heaped tbsps natural yoghurt
  • 2 heaped tbsps mayonnaise (make your own or use a good quality shop bought mayo)
  • 1/2 tsp grated fresh horseradish (or 1 tsp horseradish cream)
  • 1 ripe avocado, sliced
  • 1 bunch asparagus, woody ends snapped off and cut into thirds
  • 1 handful green beans, topped and tailed and cut into two inch lengths
  • 4-6 chat (baby) potatoes (or leftover roast potato slices)
  • 1 bulb fennel, thinly sliced
  • Good two or three large handfuls of mixed salad greens, torn into bite sized pieces (for example, oak lettuce, snow pea sprouts, parsley, dill, chervil, witlof, endive etc)

Smoked Trout and Avocado Salad Recipe Method

Boil the potatoes in plenty of salted water until cooked, then drain, slice into rounds and sprinkle with olive oil, then set aside. If you have leftover roast potatoes (bite sized rounds work best for this recipe), you can also use these instead, just gently reheat them in the oven to take the cold ‘fridge’ edge off them.

In the same saucepan boil the asparagus and green beans until just cooked (they should be bright green), and then refresh in cold iced water.

Pour enough olive oil or canola oil into a medium saucepan to a one inch depth, then heat over medium-high heat to frying temperature (to test this drop a small piece of bread in and if the oil bubbles around the bread it is the right temperature). Fry the fennel slices until golden brown and slightly crisp, then drain on paper towel (you might need to do this in a couple of batches).

Pour the yoghurt, mayonnaise, horseradish and the juice of half the lemon into a glass jar with a lid and shake to combine. In a bowl dress the salad greens with a sprinkle of olive oil, lemon juice and some salt and pepper.

On a large serving platter, arrange the potatoes, drained asparagus and green beans, fennel, and avocado, then top with the smoked trout. Sprinkle with a generous amount of the yoghurt dressing. Top with the salad leaves and serve immediately.
Serves four for a light lunch (with bread), or six as an entree.