Smoked Trout Salad

Based on a package from Good Eggs, I had to take down the ingredients! And found a similar recipe also below.

• Smoked Trout

• Mayo (Oil, Water, Eggs, White vinegar, salt, white mustard, lemon juice)

• Olive Oil

• Parsley

• Fresh Dill

• Lemon Juice

• White Wine vinegar

• Chives

• Salt

And Alternative

CREAMY HORSERADISH DRESSING:

• ¼ cup plain yogurt

• 1 tablespoon walnut oil or extra-virgin olive oil

• 1 tablespoon white wine vinegar

• 1 tablespoon minced shallot

• 2 teaspoons prepared horseradish

• ½ teaspoon kosher salt

• Zest of ½ a lemon (about ¼ teaspoon)

• ¼ teaspoon honey

• Black pepper to taste

SALAD:

• 3 cups arugula

• ½ cup halved, and thinly sliced radishes

• 2 tablespoons thinly sliced chives

• 2 tablespoons fresh dill

• 1 tablespoon capers, drained and roughly chopped

• 1 package smoked trout fillets (8 oz.), skin removed and fish torn into 1-inch pieces (such as Ducktrap River)

• ¼ – ½ cup microgreens for garnish (I used Red Rambo Radish)

• Chive blossoms for garnish

INSTRUCTIONS

Dressing:

Whisk together yogurt, oil, vinegar, shallot, horseradish, salt, zest, and honey; season with black pepper.

Salad:

In a large bowl toss arugula, radishes, chives, dill, and capers with half of the dressing. Transfer salad to a serving platter, arrange trout around edges, and drizzle with remaining dressing. Garnish salad with microgreens and chives blossoms.

NOTES

Look for prepared horseradish in the refrigerated deli area, you don’t want the creamy horseradish spread found near the ketchup and mustard.