Wednesday, August 17, 2016

Smoked Trout Salad

Who needs icky canned tuna when you've got a boo with a smoker?  Last weekend Dave went all out and smoked everything he could find - pork tenderloin and shoulder, a couple trout, AND a whole duck.  (He gave up before trying to smoke some cheese.)  Next on the list is some smoked salt!

This tasty salad is a perfect vehicle for all that tender fish - basically a classic tuna salad with some peppery arugula thrown in: crunchy celery, red onion and a bright lemony dressing.  Dill would be a great addition too!  This makes a great protein source, a spread for crackers, and tastes even better the next day.

As I've mentioned before, I'm not big into using prepared mayonnaise, but here I've used that organic avocado oil mayo I got for free!  It's definitely faster than making mayo from scratch, but I always do this to make it a little lower calorie: instead of all mayo, I substitute one part dijon mustard and one part fat-free greek yogurt, plus add a squeeze of lemon for freshness.  It really helps!

I still have a lot of smoked trout left - maybe some dip is in my future? :)

Smoked Trout Salad

1 pound smoked trout, flaked, skin and large bones removed
2-3 celery ribs, finely chopped
1/2 small red onion, finely chopped
1 cup packed arugula leaves
1 tablespoon organic mayonnaise
1 tablespoon dijon mustard
1 tablespoon greek yogurt
Juice of 1/2 lemon
Salt and pepper to taste (depending on the saltiness of the fish)

In a mixing bowl, combine the mayo, mustard, yogurt and lemon juice.  Whisk to combine.

Add the fish and vegetables to the bowl and fold into dressing.  Season with pepper and salt if necessary. 

Chill or serve immediately.  Enjoy!

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