Smoked trout is better than smoked salmon in a salad. Less oily, lighter in texture, and it flakes into pieces that mix with greens instead of sitting on top in flat sheets. Two hundred grams of smoked trout broken over mixed greens with thinly sliced radishes, dressed with a mix of creme fraiche and horseradish. This is the kind of salad that takes five minutes to assemble and tastes like you thought about it for an hour.
The creme fraiche and horseradish dressing is two tablespoons and one tablespoon, respectively. That ratio matters. Too much horseradish overwhelms the trout. Too little and the dressing is just cream on leaves.
Tips for Making Smoked Trout and Radish Salad
Break the trout, do not slice it
Smoked trout flakes naturally along its grain. Use your fingers or a fork. Large, rough flakes are more interesting in a salad than precise slices. 
Check for small bones as you break the fish apart. Run your fingers along each piece.
Slice the radishes paper-thin
A mandoline or a sharp knife. Thin radish slices are peppery and crisp. Thick slices are hard and dominate each bite.
Leave the radishes in cold water for ten minutes after slicing. They curl slightly and become crunchier.
Sally Eason’s Smoked Trout and Radish Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Owner of a trout farm, Sally knows the best way to serve smoked trout. Try this radish and mixed greens salad with a crème fraîche and horseradish dressing.
Ingredients
- 200g smoked trout
- 100g radishes, thinly sliced
- Mixed greens
- 2 tablespoons crème fraîche
- 1 tablespoon horseradish
- Salt and pepper to taste
Instructions
- Place the mixed greens on a serving platter.
- Arrange the smoked trout and radishes over the greens.
- In a small bowl, mix together the crème fraîche and horseradish.
- Drizzle the dressing over the salad.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
No clue how much your greens weigh? Count on there being a healthy handful for each guest. If you can’t find Sunburst Farms smoked trout near you, substitute with hot-smoked salmon. Unlike cold-smoked salmon, which has a tendency to feel slick and dense, hot-smoked salmon is lighter and meatier, while retaining plenty of flavor. This is because the hot smoking process cooks the fish, which changes its texture. Cold-smoked fish maintains its “raw” characteristics after it’s been cured, making it better suited for appetizer spreads or piled on a bagel.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 600
- Fat: 15
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
Frequently Asked Questions
What is creme fraiche?
A cultured cream, thicker and tangier than sour cream. Available in the dairy section of most grocery stores. Sour cream mixed with a tablespoon of heavy cream is the closest substitute.
Can I use hot-smoked salmon instead?
Yes. Hot-smoked salmon is cooked during smoking and flakes like trout. Cold-smoked salmon is cured and slick, which gives a different texture. Hot-smoked is closer to the trout.
What greens work best?
A mix of peppery and mild greens. Arugula, watercress, and baby spinach together work well. Avoid heavy lettuces like iceberg, which have no flavour.
