Chunky Trout Salad

Our favorite freshwater fish for smoking, trout struts its stuff in this simple salad, enlivened by a tangy horseradish vinaigrette and colorful bits of fruit.

Cooking Methodsmoking


Total Timeunder 4 hours

OccasionCasual Dinner Party, Cooking for a date, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationdiabetic, egg-free, halal, healthy, kosher, lactose-free, low carb, peanut free, soy free


Mealbrunch, dinner

Taste and Texturecrisp, fruity, nutty, savory, smoky, sweet, tangy, tart

Type of Dishsalad


  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • 2½ tablespoons white wine vinegar
  • 2 tablespoons minced shallots
  • 1 teaspoon prepared horseradish
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • ¾ teaspoon coarse salt, either kosher or sea salt
  • Pinch of ground white pepper
  • Four 8-ounce butterflied boned trout
  • 7 to 8 cups mixed salad greens
  • 1 small red-skinned apple, cut into bite-size chunks
  • ¾ cup halved seedless grapes, green, red, or a combination
  • ½ cup chopped pecans, toasted, or chile coated pecans
  • 2 tablespoons minced shallots
  • Freshly ground black pepper to taste


  1. About 2 hours before you plan to smoke the trout, combine the dressing ingredients in a blender and puree until smooth.

  2. Place the trout, lying open, in a shallow, nonreactive dish. Drizzle each fish with about 1 tablespoon of the dressing. Cover the trout and refrigerate about 1½ hours.

  3. Prepare your smoker for barbecuing, bringing the temperature to 200°F to 220°F.

  4. Remove the trout from the refrigerator and let them sit covered at room temperature for 15 to 20 minutes.

  5. Transfer the fish to the smoker, skin side down. Cook the trout until opaque and easily flaked, about 35 to 45 minutes. When the fish is cool enough to handle, break it into uniform chunks or chill it in the refrigerator for at least 1 hour if you wish to serve it cold.

  6. Toss the greens with enough dressing to coat the leaves lightly. Arrange the greens evenly among four plates. Place equal portions of the trout over the greens. Top the salad with a scattering of apples, grapes, pecans, shallots, and pepper, drizzle with any remaining dressing, and serve.


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