Chunky Trout Salad Recipe

Name: Chunky Trout Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/4 cup vegetable oil; 2 1/2 tablespoons white wine vinegar; 2 tablespoons minced shallots; 1 teaspoon prepared horseradish; 1/2 teaspoon Dijon mustard; 1/4 teaspoon Worcestershire sauce; 3/4 teaspoon coarse salt, either kosher or sea salt; Pinch of ground white pepper; Four 8-ounce butterflied boned trout; 7 to 8 cups mixed salad greens; 1 small red-skinned apple, cut into bite-size chunks; 3/4 cup halved seedless grapes, green, red, or a combination; 1/2 cup chopped pecans, toasted, or chile coated pecans; 2 tablespoons minced shallots; Freshly ground black pepper to taste

Servings: persons

1/4 cup olive oil
1/4 cup vegetable oil
2 1/2 tablespoons white wine vinegar
2 tablespoons minced shallots
1 teaspoon prepared horseradish
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
3/4 teaspoon coarse salt, either kosher or sea salt
Pinch of ground white pepper
Four 8-ounce butterflied boned trout
7 to 8 cups mixed salad greens
1 small red-skinned apple, cut into bite-size chunks
3/4 cup halved seedless grapes, green, red, or a combination
1/2 cup chopped pecans, toasted, or chile coated pecans
2 tablespoons minced shallots
Freshly ground black pepper to taste

1
About 2 hours before you plan to smoke the trout, combine the dressing ingredients in a blender and puree until smooth.
2
Place the trout, lying open, in a shallow, nonreactive dish.
3
Drizzle each fish with about 1 tablespoon of the dressing.
4
Cover the trout and refrigerate about 1 1/2 hours.
5
Prepare your smoker for barbecuing, bringing the temperature to 200F to 220F.
6
Remove the trout from the refrigerator and let them sit covered at room temperature for 15 to 20 minutes.
7
Transfer the fish to the smoker, skin side down.
8
Cook the trout until opaque and easily flaked, about 35 to 45 minutes.
9
When the fish is cool enough to handle, break it into uniform chunks or chill it in the refrigerator for at least 1 hour if you wish to serve it cold.
10
Toss the greens with enough dressing to coat the leaves lightly.
11
Arrange the greens evenly among four plates.
12
Place equal portions of the trout over the greens.
13
Top the salad with a scattering of apples, grapes, pecans, shallots, and pepper, drizzle with any remaining dressing, and serve.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup olive oil, 1/4 cup vegetable oil, 2 1/2 tablespoons white wine vinegar, 2 tablespoons minced shallots, and more.

Yes, Chunky Trout Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chunky Trout Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions