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:

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