Smoked Trout Salad Recipe

Name: Wise Sons Jewish Deli 24th Streets Smoked Trout Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 oz smoked trout, skin removed and flaked; 6 cups leaf lettuce (mixed baby leaf or butter/green leaf), washed and torn; 1 cup ripe tomato, cut into 1/2-inch wedges; 1 small red onion, very thinly sliced; 2 tbs fresh dill, chopped; 2 tsp capers, drained; 4 slices rye bread, toasted and cut into 4 triangles; 4 pieces lemon wedges (for serving); 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp white wine vinegar; 1 tsp honey; 1 tsp salt; 1 tsp black pepper, freshly ground

Inspired by Wise Sons Jewish Deli 24th Street

Time25m

Serves2

Our version is made with Smoked Trout with leaf lettuce, tomato, red onion on rye

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

10 oz smoked trout, skin removed and flaked

6 cups leaf lettuce (mixed baby leaf or butter/green leaf), washed and torn

1 cup ripe tomato, cut into 1/2-inch wedges

1 small red onion, very thinly sliced

2 tbs fresh dill, chopped

2 tsp capers, drained

4 slices rye bread, toasted and cut into 4 triangles

4 pieces lemon wedges (for serving)

Dressing

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp white wine vinegar

1 tsp Honey

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Method

Dressing

Whisk dressing

In a small bowl or jar, combine lemon juice, white wine vinegar, Dijon mustard, and honey. Whisk until smooth. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and freshly ground black pepper. Taste and adjust acidity or seasoning as needed. Set aside at room temperature.

Salad

Prepare trout

If whole pieces, remove skin and any bones from the smoked trout. Using your hands or a fork, gently flake the trout into bite-sized pieces (about 1/2–1 inch). Keep refrigeration cold until ready to assemble.

Prep vegetables

Wash and spin the leaf lettuce; tear larger leaves into bite-sized pieces. Core and cut the tomato into 1/2-inch wedges. Peel and very thinly slice the red onion. Place lettuce, tomato wedges, and sliced red onion in a large mixing bowl.

Dress salad

Pour about half of the prepared dressing over the lettuce, tomato, and onion. Gently toss with clean hands or salad tongs until the leaves are lightly coated. Add more dressing if needed to taste (reserve some dressing for serving if desired).

Assemble

Transfer the dressed greens to a large serving platter or individual plates. Scatter the flaked smoked trout evenly over the top. Sprinkle the drained capers and chopped fresh dill over the salad. Arrange toasted rye bread triangles on the side or tuck them into the platter.

Finish and serve

Grind a little extra black pepper over the top and garnish with lemon wedges. Serve immediately so the toast stays crisp. Squeeze lemon over the trout just before eating if desired.