Sunday, April 5, 2015

Smoked Trout Salad

As a native New Yorker, smoked whitefish salad was as much a staple in our refrigerator as Pimento Cheese is here in the south.  During my adolescent years in New Jersey, our family Sunday brunch consisted of warm bagels with lox, cream cheese, tomato, onion and a big bowl of smoked whitefish salad.  When I moved to Nashville, I was disappointed that it was rarely possible to find my favorite salad.
Although smoked whitefish salad still eludes me, I've learned to make my version with readily available smoked trout.  Whether you prefer to use smoked whitefish or smoked trout, I am confident that this salad will become one of your go to dishes to serve as a dip with chips or on a warm bagel for breakfast.

§     1/4 small red onion, finely chopped
§     1 large celery stalk, finely chopped
§     8 oz. smoked trout, skin and bones removed, flaked
§     1/2 cup mayonnaise
§     1/2 cup sour cream
§     1 tablespoon finely chopped fresh dill
§     1 teaspoon fresh lemon zest
§     1 teaspoon freshly squeezed lemon juice
§     salt and pepper to taste
§     red or yellow pepper, finely chopped (optional)


Shred smoked trout.
In a medium bowl add onion, celery, mayonnaise, sour cream, dill, lemon zest and lemon juice to shredded smoked trout.
Season with salt and pepper. 
Cover and chill in the refrigerator.
Smoked Trout Salad can be eaten immediately but will taste better if left in the refrigerator for a few hours to allow the flavors to marry; or can be made 3 days ahead. 
Before serving, top with chopped red or yellow pepper for crunch and freshness.  Serve with crackers or pita chips.  For a printer friendly copy of this recipe, go to Smoked Trout Salad. Enjoy!

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