Smoked Trout Salad with Summer Berries Recipe

Avoid heating your kitchen altogether by creating this summertime salad, full of fresh berries and smoked fish.

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by Andrea Chesman
3-4 SERVINGS

Ingredients

  • 8 cups mixed salad greens
  • 1/4 cup loosely packed mint leaves, chopped
  • 2 scallions, thinly sliced
  • 1/2 cup sliced almonds, toasted
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 12 ounces smoked trout, salmon, or bluefish, skin removed and flesh sliced
  • Salt and freshly ground black pepper
  • 12 ounces strawberries, hulled and sliced
  • 6 ounces raspberries or blueberries

Directions

  • Combine the salad greens, mint, scallions, and almonds in a large salad bowl.
  • Add the olive oil and vinegar, and toss to coat.
  • Add the smoked fish and toss again.
  • Add salt and pepper to taste.
  • Be sure to take into account how salty the fish is; smoked fish will vary considerably.
  • Add the berries, toss again gently, and serve.
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No cooking whatsoever is the hallmark of this summery salad, which features fruit instead of veggies. This salad seems especially suitable for brunch, and pairs well with a loaf of crusty bread topped with fresh butter. Make sure the berries are bone-dry when added to the salad; otherwise, they’ll become mushy. Smoked fish doesn’t keep much better than fresh fish in the refrigerator, but you can store it in the freezer for up to 3 months at best quality (up to a year, if necessary). Thaw it, still in its wrap, overnight in the refrigerator.

Learn to create cool, healthy, seasonal salads with these additional tips and recipes:


Andrea Chesman cooks, writes, and teaches in Vermont, where she lives on a 1-acre homestead. She’s the author of many cookbooks, including Serving Up the Harvest and The Fat Kitchen. Her book 101 One-Dish Dinners is available below.

Hearty Recipes for the Dutch Oven, Skillet, and Casserole Pan

In 101 One-Dish Dinners, Andrea Chesman shows off the versatility of Dutch ovens, skillets, and casserole pans. Classic baked dishes, such as ham and potato gratin, chicken potpie, and vegetable lasagna go head-to-head with diverse stovetop suppers, such as jambalaya, seafood paella, and pad thai. For those looking for something a little lighter but still filling, there are plenty of meal-in-a-bowl salads and timeless soups. This title is available at our Mother Earth News store or by calling 800-234-3368. Item #8032