I got this recipe from Tina a couple of years ago. 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. It’s also great as part of a seafood-centered grazing board, or as a delicious appetizer.
Notes
Tina always has Greek yogurt in her fridge, and when she’s cooking, she would often use yogurt instead of sour cream or mayonnaise, as she likes 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 will work.
Recipe: Tina’s Smoked Trout Salad
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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 and pepper
Directions
- Combine Greek yogurt and mayonnaise.
- Season with salt and pepper.
- Add red onion and 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 seed crackers.
This walnut cutting board from Virginia Boys Kitchens is both practical and really beautiful. Made in Virginia from sustainably grown American walnut, it comes pre seasoned with a clean coconut oil blend, so it is ready to use straight away. The wood is naturally gentle on knives, the board is thick and sturdy, and it works just as well for everyday chopping as it does as a serving board for tapas, fruit or cheese. A solid, well made piece you will reach for again and again.
Here’s a short video with the recipe:
