Smoked Trout Salad

Name: Smoked Trout Salad
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 small red onion, thinly sliced; 2 tbsp. white wine vinegar, plus more if needed; 1/4 tsp. sugar; Kosher salt and pepper; 4 large eggs; 1/4 c. olive oil; 1 1/2 tsp. whole-grain mustard; 3 heads Little Gem lettuce, leaves separated; 12 oz. cherry tomatoes, halved; 1/4 c. dill fronds, chopped; 1 avocado, sliced; 5 oz. smoked trout, flaked; 2 whole-grain crispbread, broken into pieces (we used Wasa); Flaky sea salt, for serving

It's a brunch (or dinner!) star.

By Tina MartinezPublished: Feb 11, 2025

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smoked trout salad boiled eggs, onions, sliced avocados and tomatoes seafood

mike garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

429

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Think of smoked trout as the leaner and meatier friend of smoked salmon. It’s combined with a punchy dressing, boiled eggs, and buttery avocado to make a completely satisfying main-course salad.

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Ingredients

1/2
small red onion, thinly sliced
2 Tbsp.
white wine vinegar, plus more if needed
1/4 tsp.
sugar
Kosher salt and pepper
4
large eggs
1/4 cup
olive oil
1 1/2 tsp.
whole-grain mustard
3
heads Little Gem lettuce, leaves separated
12 oz.
cherry tomatoes, halved
1/4 cup
dill fronds, chopped
1
avocado, sliced
5 oz.
smoked trout, flaked
2
whole-grain crispbread, broken into pieces (we used Wasa)
Flaky sea salt, for serving

Directions

1. Step 1In medium bowl, toss together onion, vinegar, sugar, and 1/8 teaspoon salt. Let sit 30 minutes to quick-pickle. Drain liquid into measuring cup; add more vinegar if needed to measure 3 tablespoons liquid.
2. Step 2Meanwhile, bring small saucepan of water to a boil. Reduce heat so water is at a rapid simmer, then gently add eggs and simmer 7 minutes. Fill medium bowl with ice water. Immediately transfer eggs to ice water to stop cooking, then drain and peel.
3. Step 3In small bowl, whisk together oil, mustard, reserved pickling liquid, and 1/2 teaspoon each salt and pepper. Transfer 1/4 cup to large bowl; toss with lettuce, tomatoes, and dill and arrange on large platter.
4. Step 4Halve eggs and arrange on salad along with avocado, trout, and pickled onion. Sprinkle with crispbread and flaky sea salt. Serve drizzled with remaining dressing.

NUTRITIONAL INFORMATION (per serving): About 429 calories, 30.5 g fat (5.5 g saturated), 224 mg cholesterol, 712 mg sodium, 17 g carbohydrate, 6 g fiber, 5 g sugar (0.5 g added sugar), 22 g protein

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