I just made this for lunch and I had to hop on and share this recipe!  I have been craving fish for a while, and this totally hit the spot.  I am a big fan of fish while Chris is not, so we’ve been going through our quarantine lifestyle with meat and poultry only.  I made it until week 4 until I caved and restocked my fish supply, and I’m feeling very happy about it at the moment. 

This salad was a perfect lunch and it utilized common ingredients that I had on hand.  This recipe makes enough for at least two lunches, maybe three if you are better at exercising portion control than me!  I used the smoked rainbow trout fish fillets from Trader Joe’s (located in the refrigerated section along with their other fish).  I buy these often as a fish option because they can last in your fridge for longer than fresh fish – no need to cook it right away, and no cooking required to enjoy it.  I’ve always been a fan of its lightly smoky, salty, and, maybe obviously, fishy flavor. 

I would imagine this recipe would work with canned tuna or other canned fish, cold-smoked salmon fillets, or maybe even canned sardines.  If anyone out there tries these swaps, let me know in the comments!  Feel free to also add some herbs here – parsley or dill would be awesome additions!

Recipe down below, photo up top!

Smoked Trout Salad

Ingredients:

• 2 fillets of Trader Joe’s Smoked Rainbow Trout Fillets
• ½ cup Greek yogurt
• 2 tsp capers with 1 tbsp caper juice
• 1 tbsp lemon juice
• 3 scallions or spring onions, sliced fine

Method:

1. Add the Greek yogurt, lemon juice, capers and caper juice (brine straight from the jar), and sliced scallions into a medium-sized mixing bowl.  Stir to combine.
2. Remove the skin from the smoked rainbow trout fillets (it should peel off easily using just your hands).  Use your hands to break the fillets into flakes. 
3. Add trout into the mixing bowl and stir into the Greek yogurt dressing.
4. Serve with crackers, matzo, bread, a bagel, or a side salad.  Enjoy!