Fall Salad: Arugula, Fennel & Smoked Trout

smoked trout4

This is a refreshing lunch or first course salad.
It is perfect for the fall weather and is very simple to put together.

This was the first time I tried smoked trout from a can. I usually buy it in a vacuum package and it is drier. It was a great way to use up the leftover trout from the tartines I made the other day.

I liked this version of smoked fish better, it was moister and did not have such an intense smoke flavor. It was farm raised from Portugal, a bit pricey, but I liked the delicate flavor. I could actually taste that it was a trout!

Arugula, Fennel & Smoked Trout Salad: (adapted from Bon Appetit 2006)

bag of prewashed arugula
a small fennel bulb, sliced super thin on a mandolin
1/4 red onion, sliced thin
6 oz. smoked trout

2 tbsp sour cream or creme fraiche
1 tbsp chopped fresh dill
2 tsp prepared horseradish
1 tbsp lemon juice
2 tsp white wine vinegar
1 tsp olive oil
black pepper

Whisk dressing ingredients together and put aside.

Place arugula, fennel and red onion in a large bowl. Break up the smoked fish into pieces and drizzle dressing over salad.

Toss lightly until combined.

Serve immediately.


The JR said…
Cool, the smoked trout does look like a great product.

All of it combined looks tasty.
kat said…
Yummy! This is exactly how I was thinking of using my smoked salmon so now I can just follow your recipe.
Pam said…
My trout loving husband would really dig this salad. It looks great Stacey.
Claudia said…
I always forget about trout. Except around the holidays. Creme fraiche dressing can grace my table any day of the week.
Dewi said…
Both fennel bulbs and arugula are my favorite ingredients for salad.
I have a husband that would love this, he loves trout, and it's applewood smoked, thats even better!
Lori Lynn said…
I have to keep an eye out for that brand of trout. Thanks.
Lori Lynn said…
I have to keep an eye out for that brand of trout. Thanks.