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Smoked Trout Salad Fish Recipe

Smoked Trout Salad Fish Recipe
Print Recipe

September Smoked Trout Salad

by Chef J.P. Samuelson

No need to close out summer too soon. This recipe makes a fine first course or a great light lunch.


Two 12-ounce smoked trout (deboned)


1 c. crème fraîche (recipe follows)

1/2 c. roughly chopped herbs (dill, parsley, and tarragon)

1/2-pound baby mixed greens

1 lemon (quartered)




1 tbsp. extra virgin olive oil

salt & freshly ground black pepper (to taste)

€¢ Remove skin from the smoked trout, then place in a small bowl and gently fold in the ­horseradish-crème fraîche, being careful not to break up the trout too much.


€¢ After the trout is evenly coated, add the mixed herbs and season to taste with salt and pepper. Then add a squeeze of lemon and make sure everything is evenly mixed.

€¢ Toss the baby mixed greens with salt, pepper, a squeeze of lemon, and the extra virgin olive oil.

€¢ For presentation: On each of four plates, place equal amounts of greens in the center of the plate and then the smoked trout. Serve immediately with a lemon quarter and, perhaps, sliced scallions.

Horseradish-Crème Fraîche . . .

1 c. heavy cream

2 tbsp. buttermilk

2 tsp. freshly grated horseradish

€¢ Combine the cream and buttermilk in a clean, warm glass jar. Cover securely and set the ­container in a warm place (75°), allowing it

to thicken for 6 to 8 hours. Then refrigerate.

€¢ When chilled, add horseradish and mix ­thoroughly.

Smoked Trout Salad Fish Recipe

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