Smoked Trout Towered Salad Recipe

Smoked Trout Towered Salad


  • 200g good quality Smoked Trout
  • 1 tsp mustard seeds, crushed
  • 1-2 shallots (2 small ones, or one larger one)
  • small handful of rocket, very finely chopped
  • 1 tbsp coursely chopped dill, plus a couple of sprigs to decorate
  • 2 tbsp creme fraiche
  • about 20ml lemon juice
  • half a cucumber, cut into even sticks
  • crusty brown bread

How to make Smoked Trout Towered Salad

This is a great dinner party starter - super easy and you can do everything in advance, in fact you should because it's better if the mixture is given a little while to sit.

It looks great on the plate and is perfect served with a slice or two of toasted crusty brown bread.

You can of course use smoked salmon but I like the subtlety of the trout.

This will serve 2.

  1. Finely cut the trout into very small pieces/squares.
  2. Add trout to a mixing bowl along with the shallots, dill, rocket, mustard seeds and lemon juice. Season with black pepper.
  3. Mix well, push down to compress and cover with clingfilm. Refrigerate until serving.
  4. To serve, fill a small circular mould with half the mixture, pressing down slightly with the back of a spoon to make it sit evenly.
  5. Top with the sliced cucumber.
  6. Finish with a tablespoon of creme fraiche, a sprig of dill and some cracked black pepper.
  • Kimmy
    Kimmy says

    that looks to die for and amazingly fresh. I Like the paring the of the smoke trout and cucumbers, they would compliment each other. Would you recommend any other vegetable to use and when you say shallots do you mean those long green onions. Here in melbourne we call them spring onions nice job

  • felders
    felders says

    Shallots are like little baby onions, but subtler and sweeter - rather than spring could use red onion actually but probably only half of one.. in fact I've just realised I left shallots out of the ingredient list! I'll change that - you need about 1 and a half of them...

  • Kimmy
    Kimmy says

    cool - no worries. I think I know what you're talking about with your shallots. We've got those and surprisingly they're called shallots too. Thanks

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