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This flakes the smoked trout gently by hand rather than chopping it, which keeps the delicate pieces intact instead of turning them into a mushy paste. A horseradish spiked yogurt dressing, a common British pairing with smoked fish, cuts through the richness of the trout with a sharp, peppery bite.
Prep Time
15 min
Per serving
220kcal
Calories
22g
Protein
7
Cook Time
0 min
Servings
3 people
Difficulty
easy
Carbs
12g
Fat
2g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Gently flake the smoked trout into large pieces using your hands or a fork, removing any small bones.
In a small bowl, whisk together the Greek yogurt, prepared horseradish, lemon juice, and a pinch of black pepper.
Wash and dry the mixed salad greens.
In a large bowl, combine the greens, sliced radishes, cucumber, and thinly sliced red onion.
Drizzle a portion of the horseradish yogurt dressing over the greens and toss gently.
Divide the salad among plates.
Top with the flaked smoked trout.
Drizzle a bit more dressing over the trout and garnish with fresh dill before serving.
Flake the Trout Gently: Using your hands rather than a knife keeps the delicate flesh in nice large pieces instead of breaking it down into a paste. Check for Small Bones: Smoked trout can sometimes have thin pin bones remaining, so run your fingers through the flesh carefully before adding it to the salad. Adjust the Horseradish to Taste: Its heat varies by brand, so start with a smaller amount in the dressing and add more if you'd like a sharper bite.
Yes, smoked salmon works as a substitute and has a similar rich, smoky flavor, though trout tends to have a slightly milder, less oily taste in comparison.
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