Smoked Trout Salad

3 Reviews
From: EatingWell Magazine September/October 2008

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.

Ingredients 2 servings

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  • 4 ounces skinned smoked trout fillet, flaked
  • 1/4 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
  • 1/2 teaspoon freshly ground pepper
  • 2 cups mixed salad greens
  • 1 plum tomato, sliced

Preparation

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  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.

Nutrition information

  • Serving size: 3/4 cup salad, 1 cup greens & 1/2 tomato
  • Per serving: 191 calories; 11 g fat(3 g sat); 1 g fiber; 10 g carbohydrates; 16 g protein; 40 mcg folate; 25 mg cholesterol; 3 g sugars; g added sugars; 1037 IU vitamin A; 16 mg vitamin C; 45 mg calcium; 1 mg iron; 740 mg sodium; 247 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 2 lean meat, 1/2 fat

Reviews 3

August 09, 2015
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By: Mary Ann Skold
Delicious recipe and open to variations. I've made it with the trout and also with smoked whitefish. I've added cooked rice to make it a little more substantial meal. Fresh tomatoes and a crunchy lettuce add the best overall finish to this great healthy recipe.
November 21, 2012
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By: EatingWell User
Loved it This recipe was delicious. I forgot to get sour cream but I just added a bit more mayo and lemon juice. I will make this for a special lunch before a bigger holiday dinner.
September 23, 2012
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By: Margie
Quick & Easy - changed to Smoked Mackerel Under a time crunch and couldn't get smoked trout, so made this with smoked mackerel. It was delicious. Had to a few bones out of the mixture but not many and really enjoyed it. I wouldn't hesitate to do it with mackerel again, but will definitely try the trout if I can. Bottom line: This recipe is a keeper. Pros: quick, easy, delicious