Recipe: Tina’s Smoked trout salad
In Denmark, we eat a lot of smoked fish, and this smoked trout salad would be an obvious choice for lunch, served with Danish rye bread or Nordic crisps. It’s also a great addition to a seafood-centered grazing board or as a delicious appetizer.
Notes
I always have Greek yogurt in my fridge, and when I am cooking, I often use yogurt instead of sour cream or mayonnaise, as I like the flavor and the lighter texture better.
This recipe yields enough trout salad for 4 persons as a snack, or for 2 persons as lunch, served with your choice of bread or crackers.
You can use smoked salmon instead of trout if you wish, and even other kinds of smoked fish.
Recipe: Tina’s Smoked trout salad
Course: Appetizers, Recipes1
bowlIn Denmark, we eat a lot of smoked fish, and this kind of fish salad would be an obvious choice for lunch, served with Danish rye bread or Nordic crisps. It’s also a great addition to a seafood-inspired grazing board or as an appetizer.
Ingredients
½ cup ½ Greek Yogurt
½ cup ½ mayonnaise
1 1 celery stalk, diced
2 tablespoons 2 chopped red onion
8 oz 8 smoked trout
1 tablespoon 1 chopped dill
1 tablespoon 1 capers
Juice from ½ lemon
Salt & pepper
Directions
- Combine Greek yogurt and mayonnaise.
- Season with salt and pepper.
- Add red onion & celery.
- Tear the smoked trout into bite-sized pieces. Add the smoked trout to the salad.
- Add dill, capers and lemon juice.
- Mix the salad carefully. Serve with Danish rye bread or Nordic crisps (multi-seed crackers).
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RYE + SEA SALT – Nordic Crisps$9.50 -
Smoked Rainbow Trout$13.00
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