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Salad with greens, pieces of smoked trout, steamed small potatoes, pickled red onions with salad dressing in a dish on the side.

Smoked Trout Salad

fennel, fingerling potatoes, pickled red onions

STARS

A mix of baby salad greens make a flavorful base for silky rich smoked trout, and crisp shaved fennel. Sweet and sour pickled red onions bring bursts of flavor, while steamed fingerling potatoes offer a more mellow element. Add the bright caper dressing as you see fit.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Ingredients

Pickles and Salad

  • ⅓ cup rice vinegar
  • ¼ cup sugar
  • 2 teaspoons salt
  • ½ cup water
  • 1 large red onion, thinly sliced
  • 8 ounces fingerling potatoes, sliced ¼-inch thick
  • 12 ounces spring salad mix
  • 1 medium bulb fennel, shaved
  • 12 ounces smoked trout, skin removed and broken into 1-inch pieces

Creamy Caper Dressing (optional) 

  • 2 tablespoons capers
  • 2½ tablespoons olive oil
  • 1½ tablespoons champagne vinegar
  • 1½ tablespoons lemon juice
  • 2 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon shallot, chopped
  • ½ teaspoon sugar
  • ¼ cup fresh parsley, chopped
  • 1 clove garlic, pressed
  • Salt and black pepper, to taste
Directions
1
In a small saucepan, combine the vinegar, sugar, salt, and water and bring to a gentle simmer over medium heat. Place the onions in a heatproof bowl and carefully pour the hot liquid on top, pressing down with a spoon. Cool to a room temperature.
2
Add 1 inch of water to a pot with a steamer basket. Add the potatoes to the steamer basket and bring to a simmer. Cover and steam for about 15 minutes or until fork-tender.
3
Blend all the dressing ingredients with a whisk or immersion blender in a bowl and adjust the seasoning to taste.
4
To assemble the salad, divide the mixed greens, pickled onions, fennel, steamed potatoes, and smoked trout between 4 serving bowls and drizzle with the dressing.  

Smoked Trout Salad

fennel, fingerling potatoes, pickled red onions

STARS

A mix of baby salad greens make a flavorful base for silky rich smoked trout, and crisp shaved fennel. Sweet and sour pickled red onions bring bursts of flavor, while steamed fingerling potatoes offer a more mellow element. Add the bright caper dressing as you see fit.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Pickles and Salad

  • ⅓ cup rice vinegar
  • ¼ cup sugar
  • 2 teaspoons salt
  • ½ cup water
  • 1 large red onion, thinly sliced
  • 8 ounces fingerling potatoes, sliced ¼-inch thick
  • 12 ounces spring salad mix
  • 1 medium bulb fennel, shaved
  • 12 ounces smoked trout, skin removed and broken into 1-inch pieces

Creamy Caper Dressing (optional) 

  • 2 tablespoons capers
  • 2½ tablespoons olive oil
  • 1½ tablespoons champagne vinegar
  • 1½ tablespoons lemon juice
  • 2 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon shallot, chopped
  • ½ teaspoon sugar
  • ¼ cup fresh parsley, chopped
  • 1 clove garlic, pressed
  • Salt and black pepper, to taste

Directions

1
In a small saucepan, combine the vinegar, sugar, salt, and water and bring to a gentle simmer over medium heat. Place the onions in a heatproof bowl and carefully pour the hot liquid on top, pressing down with a spoon. Cool to a room temperature.
2
Add 1 inch of water to a pot with a steamer basket. Add the potatoes to the steamer basket and bring to a simmer. Cover and steam for about 15 minutes or until fork-tender.
3
Blend all the dressing ingredients with a whisk or immersion blender in a bowl and adjust the seasoning to taste.
4
To assemble the salad, divide the mixed greens, pickled onions, fennel, steamed potatoes, and smoked trout between 4 serving bowls and drizzle with the dressing.