Smoked Rainbow Trout Summer Salad

 

Quick and easy hot smoked rainbow trout salad

Smoked trout is sensational served in any number of tasty ways but one of the more simpler ways of serving it, in a fairly basic salad, is often overlooked. This is the second serving suggestion I am offering for the large smoked rainbow trout fillet I used the first part of in yesterday's recipe. I have included an accompaniment suggestion of hot horseradish sauce spread toast, which is of course entirely optional. The recipe couldn't really be much simpler and the only cooking involved is the making of the toast.

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 1 serving

Hot smoked rainbow trout

Ingredients

• Handful of fresh lettuce leaves, washed, shaken dry and roughly shredded
• 1 medium tomato, cut into 6 wedges
• 2 inch/5cm piece of cucumber, halved lengthways and sliced into crescents
• 6 pitted black olives, halved down through centre
• Salt and black pepper
• Suitably sized piece of hot smoked rainbow trout (see image above, leftover from previous recipe on blog)
• 1 outside slice bread
• Butter (optional)
• 1 teaspoon hot horseradish sauce
• Dried dill to garnish

Prepared salad bed for smoked trout

Method

Put the lettuce, tomato, cucumber and olives into a suitable dish or bowl, season with salt and pepper and carefully toss with your hands to combine. Arrange in the bottom of a deep serving plate.

Peel the skin from the smoked trout and discard. Carefully break the fillet or part fillet with your hands into chunks slightly smaller than bite size and poke them gently into the salad at regular intervals.

Smoked trout salad is served with horseradish toast

Toast the outside slice of bread until golden on both sides. If desired, spread with a little butter. Spoon the horseradish sauce on to the hot toast and spread it out evenly. Cut the toast twice, from corner to opposite corner, to form four small triangles. Arrange these pieces of toast around the edge of the plate, garnish with a little dried dill and serve.