Greek · Lunch
Smoked Trout Salad
Flaked hot-smoked trout tossed with cucumber, red onion, dill, and capers over crisp lettuce, finished with a lemon-yogurt dressing and crumbled feta. Smoky, briny, and herbaceous, this cold composed salad draws on Greek village-salad structure but swaps grilled fish for ready-smoked trout.
$7
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
368Calories
33.2gProtein
22.1gFat
9.5gCarbs
4.8gSugar
2gFiber
1401mgSodium
119mgChol
7.5gSat Fat
725mgPotassium
245mgCalcium
1.9mgIron
5.2mcgVitamin B12
12mgVitamin C
Goes well with
Sauvignon Blanc or Pinot Grigio
local
Greek Herbal Tea (Horta or Mountain Tea)
international
gluten-free
low-carb
low-calorie
mediterranean
gluten-free
low-calorie
quick-lunch
Instructions
1
Prep
Tear the romaine lettuce and place on a plate. Slice the cucumber and red onion thinly. Flake the hot-smoked trout into large chunks, checking for pin bones.
2
Whisk
In a small bowl, combine the yogurt, lemon juice, olive oil, salt, and pepper until smooth.
3
Plate
Scatter the cucumber and red onion over lettuce. Top with flaked trout, then drizzle dressing over. Scatter feta, capers, and dill on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g hot-smoked trout
- 4 cups120g romaine lettuce
- 1 cup120g cucumber
- 11 small (100g) red onion
- 2 oz56g feta cheese
- 2 tbsp2 tbsp capers, drained
- 2 tbsp2 tbsp fresh dill
- 4 tbsp60g plain yogurt
- 2 tbsp30ml lemon juice
- 2 tsp10ml olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
