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by Marisa Olsen

Smoked Trout Salad

Smoked Trout Salad

If you're tired of tuna salad, I recommend switching gears and trying smoked trout. My friend and I have been composing lunches for years with the inexpensive canned fish and Trader Joe's sells a lovely version that is skinless in canola oil.

The fish is lightly smoked and is quite versatile. I usually make smoked trout with mayonnaise, but I happened to have creme fraiche, which adds a creamy thickness. The preserved lemons add acidity, but a few squeezes of lemon works as well. This salad is easy to make, and pairs well with an arugula salad, French lentils, or between multigrain bread.

Smoked Trout Salad
Serves one

1- 4 oz can smoked trout
1 tablespoon creme fraiche (or mayonnaise)
1/2 preserved lemon, minced
several twists of black pepper
sprinkle of pimenton

In a small bowl, add the smoked trout, breaking it up with a fork. Add the creme fraiche, preserved lemon, and as much black pepper and pimenton as you see fit. Smash with a fork and serve on crackers, bread, salad, or on its own. Enjoy!  

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