Mitzie Mee Shop - Order by December 17 to ensure delivery before Christmas!
Recipe: Tina’s Smoked Trout Salad
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 or Tina’s Hungry Bird Eats Nordic crisps. 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
4
servingsI got this recipe from Tina a couple of years ago. It’s great as part of a seafood-centered grazing board, or as a delicious appetizer. 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
Keep the screen of your device on
Ingredients
½ cup Greek Yogurt
½ cup mayonnaise
1 celery stalk, diced
2 tablespoons chopped red onion
8 oz smoked trout
1 tablespoon chopped dill
1 tablespoon 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).
-
Smoked Atlantic Salmon$14.00 -
RYE + SEA SALT Nordic Crisps Seed Crackers$9.50 -
Smoked Rainbow Trout$13.00
Here’s a short video with the recipe:
Latest Recipes
-
Got an air fryer? Got 10 minutes? Got an apple? Then you have to try this recipe that Tina and I came up with next time you’re craving something sweet.…
-
Kick-start your morning with a delicious twist on a classic dessert. Tina and I came up with this recipe last summer, turning a traditional dessert into a nutritious, energizing breakfast…
-
This dip is easy to make and brings all the flavors of deviled eggs in a scoopable, snackable form – perfect for gatherings or a quick treat! I am using…
-
There’s something truly cozy and very nostalgic about pebernødder (translates to pepper nuts), a kind of spice cookies that we eat throughout the holiday season in Denmark. In Denmark, pebernødder is usually…
-
A couple of years ago, dalgona coffee was huge, but only a few people knew about the candy that the coffee got its name from. Then the Netflix show Squid Game came,…
-
The big carving pumpkins used for Halloween decorations are notoriously tricky to cook with. Unlike sugar pumpkins or pie pumpkins, which have a dense, sweet flesh, the large carving pumpkins…
Latest Recipes
-
I haven’t always been a fan of mashed potatoes. In fact, they landed on my “Things Sanne Doesn’t Eat” list more than once earlier in life. But then I met…
-
Got leftover chicken? Turn it into a delicious chicken salad with this easy recipe. Perfect as a light lunch served with crackers, or on a bed of greens. Also great…
-
Apple crumble is one of those cozy desserts that I just can’t get enough of, especially during winter and fall, when it’s cold outside. My recipe has almond paste, which…
-
This shaved Brussels sprout salad is simple, delicious, and perfect for the holidays! The recipe was created when Tina and I were trying to come up with a good way…
-
My parents’ old neighbor Katte makes some really good, candied almonds. They are nice and shiny, covered in a thin layer of sugar, and it is completely impossible to stop…
-
Risalamande is a traditional Danish dessert served on Christmas Eve. The dessert is made from a base of risengrød, which is a simple rice pudding, but in risalamande, we mix the cold…
Recipes
-
This lemongrass tea can be enjoyed both hot and cold, and I still haven’t decided which version I like the best, because they are both very good. In the winter,…
-
Who doesn’t like deviled eggs? After hiding in the shadows for some time, deviled eggs are back with a bang, and I am cheering on the sideline. The stuffed eggs…
-
Here’s my take on the legendary tomato sandwich, The Tomato, from Turkey & The Wolf in New Orleans. I first saw The Tomato over at Sandwiches of History, which is…
-
Pumpkins are abundant in the Karen state in Myanmar, where people grow them in kitchen gardens for household consumption. The pumpkins are used in a variety of traditional Karen dishes,…
-
Stir-fried morning glory with fermented soybeans and pork (Chha Tra Kuen Sach Chrouk) is a classic Cambodian dish. This dish is really simple and easy to make, and the fermented…
-
Lemon curd is delicious and versatile spread, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. I really like lemon curd paired with…
62 Franklin St
East Orange, NJ 07017
hello@mitziemee.com