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Smoked Trout Salad

:  September/October 2008

Your rating: None Average: 4.4 (7 votes)

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.


Smoked Trout Salad Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per serving: 169 calories; 9 g fat ( 3 g sat , 1 g mono ); 21 mg cholesterol; 8 g carbohydrates; 15 g protein; 1 g fiber; 741 mg sodium; 239 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (20% dv), Folate (19% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 2 lean meat, 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Cooking for 2
Everyday favorites
Picnic
Type of Dish
Main dish, fish/seafood
Salad, main dish
Ease of Preparation
Easy
Ethnic/Regional
Jewish
Total Time
15 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Servings
2
Main Ingredient
Fish
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Publication
September/October 2008
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