Smoked Trout Salad

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.

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.

Smoked Trout Salad

2014-11-11 03:08:47

Serves 8

Smoked Trout mixed with cream cheese and fat-free yogurt to lighten the dish up

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Prep Time

5 min

Cook Time

1 hr 30 min

Total Time

1 hr 35 min

Prep Time

5 min

Cook Time

1 hr 30 min

Total Time

1 hr 35 min

Ingredients

1. 1/4 small red onion, finely chopped
2. 1 celery stalk, finely chopped
3. 8 ounces trout,
4. 2 tbsp Old Bay Seasoning
5. 1 tbsp smoked paprika
6. 1/2 cup mayonnaise
7. 1/2 cup fat-free Greek yogurt
8. 1 tablespoon finely chopped fresh dill
9. 1 tablespoon fresh lemon juice
10. Kosher salt, freshly ground pepper

Instructions

1. Spice trout with Old Bay and smoked paprika.
2. Put on your smoker at 225 degrees and cook for 60 - 90 minutes. Let cool.
3. Flake the trout.
4. Mix onion, celery, trout, mayonnaise, yogurt, dill, and lemon juice in a medium bowl; season with salt and pepper.

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Spiced Trout

After Smoking.

Trout after Smoking

Plated.

Serve and enjoy!