Smoked Trout Salad with Meyer Lemon Dressing Recipe

Name: Smoked Trout Salad with Meyer Lemon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads endive, thinly sliced; 3 shallots, thinly sliced; 4 radishes, thinly sliced; Meyer Lemon Dressing, recipe follows; Salt and pepper; 1 large or several small red beets, roasted and thinly sliced; 1 large or several small yellow beets, roasted and thinly sliced; 4 smoked trout fillets, store bought or recipe follows*; 4 tablespoons trout roe; 3 Meyer lemons, juiced; 2 tablespoons red wine vinegar; 1 tablespoon prepared mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon whole-grain mustard; Salt and freshly ground black pepper; 1/2 cup olive oil; 1 tablespoon chopped fresh tarragon leaves; 8 cups cold water; 1 cup kosher salt; 1/4 cup brown sugar; 2 (1-pound) rainbow trout, scaled, bones removed; Hickory chips

Servings: persons

2 heads endive, thinly sliced
3 shallots, thinly sliced
4 radishes, thinly sliced
Meyer Lemon Dressing, recipe follows
Salt and pepper
1 large or several small red beets, roasted and thinly sliced
1 large or several small yellow beets, roasted and thinly sliced
4 smoked trout fillets, store bought or recipe follows*
4 tablespoons trout roe
3 Meyer lemons, juiced
2 tablespoons red wine vinegar
1 tablespoon prepared mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole-grain mustard
Salt and freshly ground black pepper
1/2 cup olive oil
1 tablespoon chopped fresh tarragon leaves
8 cups cold water
1 cup kosher salt
1/4 cup brown sugar
2 (1-pound) rainbow trout, scaled, bones removed
Hickory chips

1
*Cook's Note: You can purchase smoked trout at gourmet stores, specialty markets, and online.
2
Toss the endive, shallots, and radishes in a large bowl.
3
Toss with half of the dressing and season with salt and pepper.
4
Divide the mixture among 4 plates and arrange the beets around the plate.
5
Tear the trout fillets into bite-sized pieces and place on each salad.
6
Top each with 1 tablespoon of the trout roe and serve.
7
Whisk together lemon juice, vinegar, mayonnaise, mustards and salt and pepper in a medium bowl.
8
Slowly whisk in the oil until emulsified and stir in the tarragon.
9
Combine water, salt, and sugar in a large container and mix until the salt is completely dissolved.
10
Add the fish, cover, and refrigerate for 1 hour.
11
Soak wood chips in water for at least 1 hour.
12
Remove trout, rinse and dry thoroughly.
13
Use a covered grill (charcoal, gas or electric) and preheat to about 200 degrees F. Cover
14
heated coals with 1/3 of the hickory chips.
15
Place fish, skin side down, on well-greased grill, about 4 inches from coals.
16
Close grill hood and open vent to circulate smoke.
17
Add additional hickory chips, as necessary.
18
Smoke trout for approximately 20 minutes.
19
Trout is done when the cut surface is golden brown and flakes easily with a fork.

368

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 22 ingredients. The key ingredients include: 2 heads endive, thinly sliced, 3 shallots, thinly sliced, 4 radishes, thinly sliced, Meyer Lemon Dressing, recipe follows, and more.

Yes, Smoked Trout Salad with Meyer Lemon Dressing 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!

Smoked Trout Salad with Meyer Lemon Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions