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
- 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
- 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.
- 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.
- Add trout into the mixing bowl and stir into the Greek yogurt dressing.
- Serve with crackers, matzo, bread, a bagel, or a side salad. Enjoy!