Smoked Trout 'Slaw With Horseradish Dressing And Ba

Name: Smoked Trout 'Slaw With Horseradish Dressing And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the slaw; 4 cups coleslaw base (grated carrots, white cabbage mixed in whatever ratio suits you); 2.5 cups flaked de-boned smoked trout; 4 bacon rashers; snipped chives for garnish; For the dressing; 4 tablespoons creme fraiche; 3 teaspoons grated horseradish (or to taste); 2 tablespoons lemon juice; Pinch sea salt; Pinch freshly ground black pepper; 3 tablespoons hot water (optional)

Servings: persons

For the slaw
4 cups coleslaw base (grated carrots, white cabbage mixed in whatever ratio suits you)
2.5 cups flaked de-boned smoked trout
4 bacon rashers
snipped chives for garnish
For the dressing
4 tablespoons creme fraiche
3 teaspoons grated horseradish (or to taste)
2 tablespoons lemon juice
Pinch sea salt
Pinch freshly ground black pepper
3 tablespoons hot water (optional)

1
Broil bacon rashers. While broiling you can start assembling the salad and dressing.
2
Add the coleslaw mix to a large bowl. I used a ratio 1:2 grated carrot to white cabbage, but it's up to you.
3
Fillet the whole smoked trout, taking care to remove all bones and skin. Flake half of the fish - should be approximately 21/2 cups. Add to coleslaw mix.
4
In separate bowl whisk together the first five dressing ingredients. If the dressing looks too thick, like clotted cream, add a tablespoon of hot water until you have a pouring consistency.
5
Add the dressing to the trout and slaw, taking care not to overmix or the shreds of trout will get too mashed up and lost in the mix. Taste for seasoning.
6
Pile onto a plate. Add snipped chives to decorate and a carefully balanced bacon rasher across the top.

543

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: For the slaw, 4 cups coleslaw base (grated carrots, white cabbage mixed in whatever ratio suits you), 2.5 cups flaked de-boned smoked trout, 4 bacon rashers, and more.

Yes, Smoked Trout 'Slaw With Horseradish Dressing And Bacon 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 'Slaw With Horseradish Dressing And Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions