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Smoked Trout Salad

  • 15 m
  • 15 m
EatingWell Test Kitchen
“The fast of Yom Kippur is often broken with smoked fish as in this trout salad. This easy dinner, which can be made ahead, is great for any night, holiday or not. Serve it on a bed of greens to dress it up and add a whole-grain bagel to make it a substantial meal.”


    • 4 ounces skinned smoked trout fillet, flaked
    • ¼ cup minced celery
    • 2 tablespoons minced shallot
    • 2 tablespoons low-fat mayonnaise
    • 2 tablespoons reduced-fat sour cream
    • 1 teaspoon minced freshly grated lemon zest
    • 2 tablespoons lemon juice
    • 1 tablespoon minced fresh dill or 1 teaspoon dried
    • ½ teaspoon freshly ground pepper
    • 2 cups mixed salad greens
    • 1 plum tomato, sliced


  • 1 Combine trout, celery, shallot, mayonnaise, sour cream, lemon zest, lemon juice, dill and pepper in a medium bowl. Arrange salad greens and tomato on 2 plates and top with the trout salad.
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