Hot smoked trout salad recipe – a delicious recipe with trout, horseradish sauce, apple vinegar, sunflower oil, mint, shallots. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Start by shredding the trout into bite-size pieces on a small plate.
2
Next make the vinaigrette: use a fork to whisk together the horseradish and the vinegar in a small bowl, then slowly pour in the oil, whisking all the while to emulsify the dressing.
3
Season to taste with salt and pepper.
4
Put the leaves, mint and shallots with the vinaigrette in a large bowl and toss well to ensure that all the leaves are dressed
5
Divide the salad between four plates, scatter the cucumber and radish slices over the leaves, and top each plate with a quarter of the hot smoked trout pieces.
6
Enjoy as a light meal on its own or accompanied by sourdough crispbread or thinly sliced and toasted dark rye bread, oatmeal bread or spelt and fennel seed bread.
160
kcal
Calories
13
g
Fat
6
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 fillets hot smoked trout, 1 tbsp horseradish sauce, 4 tbsp apple vinegar with lingonberries, 7 tbsp rapeseed or sunflower oil, and more.
Yes, Hot smoked trout salad recipe 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.
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