A couple of weeks ago, we had one of those beautiful late fall weekends with 70 degree weather. Knowing that this might be the last warm weekend, I had to take advantage of the smoker. You saw in a recent post that I made a Smoked Eggplant Dip. The real thing I wanted to make was a smoked fish salad. I went to the store and picked what looked like the freshest fish that would be good for smoking. Hence, we end up with a Smoked Trout Salad.
When smoking fish, the key is to not over-smoke the fish. All you need is 60 – 90 minutes with a light smoke. I like to use mostly alder wood and compliment it with another wood, and in this case, some mesquite. As you have come to know, I lightened up the recipe with fat-free Greek yogurt. I really like the Fage brand. It is the thickest of the Greek yogurts. The recipe for this Smoked Trout Salad blends cream cheese and the yogurt. That gets a desirable texture without all the fat.
- 1/4 small red onion, finely chopped
- 1 celery stalk, finely chopped
- 8 ounces trout,
- 2 tbsp Old Bay Seasoning
- 1 tbsp smoked paprika
- 1/2 cup mayonnaise
- 1/2 cup fat-free Greek yogurt
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
- Spice trout with Old Bay and smoked paprika.
- Put on your smoker at 225 degrees and cook for 60 - 90 minutes. Let cool.
- Flake the trout.
- Mix onion, celery, trout, mayonnaise, yogurt, dill, and lemon juice in a medium bowl; season with salt and pepper.
Serve and enjoy!