Smoked Trout Salad – Fast and Easy

Simple and delicious, this easy to prepare smoked trout salad, is perfect for warmer days. The list of ingredients is flexible with salad leaves of your choice, fresh juicy vegetables, smoked trout and still warm, soft-boiled eggs. The same goes for the dressing, sometimes I simply slice cucumbers, red capsicum and papaya, add cherry tomatoes, season them with salt and pepper, and let them produce enough juices for the salad.

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Ingredients:

  • smoked trout
  • iceberg lettuce/salad leaves
  • fennel
  • red capsicum
  • red papaya
  • lebanese cucumber
  • avocado
  • cherry/grape tomatoes
  • soft-boiled eggs

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dressing (one of the options I use)

  • 2 table spoons avocado/olive oil
  • 1 tea spoon apple cider vinegar
  • 1 tea spoon of mustard (I use my own)
  • 1/2 or 1 tea spoon honey
  • 1/3 tea spoon black pepper
  • 1/3 tea spoon of sweet paprika (optional)
  • water 2-3 table spoons, depends how thick you want your dressing
  • sea salt to taste

Preparation:

  • separate the flesh of smoked trout from skin and bones
  • chop iceberg lettuce
  • cut, slice and peel in long strips vegetables
  • mix vegetables in a bowl, or organise them on a serving plate
  • boil eggs (for large eggs it takes 5 min after boiling point, if taken from the fridge)
  • add flakes of smoked trout and soft-boiled eggs on top of vegetables
  • for the dressing – mix oil, mustard, vinegar, honey, black pepper, sweet paprika, and whisk until fully combined, add water to desired thickness of the dressing, add salt to taste
  • drizzle dressing over the salad

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This salad is juicy, with different textures to enjoy, and is surprisingly filling. It takes may be 10 minutes to prepare it. Flexibility of ingredients and serving options make this salad an excellent choice for lunch in warm weather.

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