Trout Salad Recipe

Name: Wise Sons Jewish Deli 24th Streets Trout Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 cups red leaf lettuce; 2 each ripe tomato; 0.5 each small red onion; 8 oz smoked trout (skinless, boned, flaked); 2 tbsp fresh parsley leaves; 3 tbsp extra-virgin olive oil; 1.5 tbsp fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp honey; 1 tbsp capers (drained, optional); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 4 slices rye bread (slices); 2 tsp unsalted butter (softened, optional)

Inspired by Wise Sons Jewish Deli 24th Street

Time20m

Serves2

Smoked trout salad, red leaf lettuce, onion, and tomato on rye.

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Ingredients

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Salad Base

6 cups red leaf lettuce

2 each ripe tomato

1/2 each small red onion

8 oz smoked trout (skinless, boned, flaked)

2 tbsp fresh parsley leaves

Dressing

3 tbsp extra-virgin olive oil

1 1/2 tbsp fresh lemon juice

1 tsp Dijon mustard

1/2 tsp Honey

1 tbsp capers (drained, optional)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

To Serve

4 slices rye bread (slices)

2 tsp unsalted butter (softened, optional)

Method

Prepare Vegetables & Trout

Wash and dry lettuce

Rinse the red leaf lettuce leaves under cold water, shake off excess, and spin or pat dry thoroughly. Tear leaves into bite-sized pieces and place in a large bowl.

Slice tomato

Core the tomatoes and cut into 1/2-inch wedges or thick slices. If tomatoes are very juicy, gently pat with a paper towel to remove excess moisture. Add to the bowl with the lettuce.

Thinly slice onion

Peel the half red onion and slice very thinly (about 1/8-inch). If the onion is sharp, soak slices in cold water for 5 minutes, then drain and shake dry. Scatter onion slices over the lettuce and tomato.

Flake smoked trout

Inspect the smoked trout for any remaining bones and remove them. Using a fork, gently flake the trout into bite-sized pieces. Add the flaked trout to the salad bowl, reserving a few larger flakes to top each portion if desired.

Add parsley

Chop the parsley leaves roughly and sprinkle over the salad for freshness and color.

Make Dressing

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, drained capers (if using), salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and smooth. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

Dress & Toss

Pour about two-thirds of the dressing over the salad. Gently toss with tongs or two large spoons to coat the lettuce, tomato, onion, and trout without breaking the flakes. Add more dressing as needed to lightly dress all components. The salad should be moist but not soggy.

Taste and adjust seasoning again, adding a pinch more salt or a squeeze of lemon if desired. Reserve the remaining dressing to pack separately if making as a boxed lunch to prevent wilting.

Prepare Rye & Plate

Prepare rye

If serving immediately, lightly spread softened butter on each slice of rye bread (optional). Toasting is optional — if you prefer a warm contrast, toast slices until golden and let cool slightly.

Divide the dressed salad into 2 equal portions for boxed lunches. Place one portion in an airtight container or lunch box compartment. Top each portion with the reserved larger flakes of smoked trout and a light sprinkle of additional parsley. Pack the rye slices separately or alongside the salad, keeping dressing extra if included.