Hot-Smoked Trout & Mustard Salad Recipe
Introduction
This hot-smoked trout and mustard salad is a vibrant, fresh dish perfect for a light lunch or a quick dinner. The smoky trout pairs beautifully with crisp green beans and tangy mustard dressing, creating a balanced and flavorful meal.
Ingredients
- 200g green beans, trimmed
- 1 head romaine lettuce, leaves separated and torn if large
- 250g hot-smoked trout
- 50g ready-made croûtons
- 3 tbsp olive oil
- 1 tbsp wholegrain mustard
- Zest and juice of 1 lemon
Instructions
- Step 1: Cook the green beans in a small pan of boiling salted water for 3-4 minutes, until just tender. Drain and refresh them under cold running water to stop the cooking.
- Step 2: Transfer the green beans to a serving bowl. Add the torn romaine lettuce leaves, hot-smoked trout, and croûtons.
- Step 3: In a small bowl, whisk together the olive oil, wholegrain mustard, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Step 4: Drizzle the dressing over the salad and gently toss everything together to coat evenly. Serve immediately for the best flavor and texture.
Tips & Variations
- Make your own croutons by cutting half a ciabatta loaf into bite-size pieces. Arrange on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake at 190°C/170°C fan/gas 5 for 15 minutes until golden and crisp.
- For extra freshness, add a handful of chopped fresh herbs like dill or tarragon to the salad.
- Swap green beans for asparagus or sugar snap peas for a different crunch.
Storage
This salad is best eaten fresh to enjoy the crisp textures and vibrant flavors. If needed, store leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate if possible to prevent sogginess. Reheat is not recommended for this salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cold-smoked trout instead of hot-smoked?
Cold-smoked trout has a softer texture and milder smoky flavor, which can be used but will create a different taste profile. Hot-smoked trout is firmer and more flavorful for this salad.
How do I know when the green beans are cooked properly?
They should be just tender but still have a slight crunch. Cooking them for 3-4 minutes in boiling salted water and then refreshing under cold water helps maintain their bright color and crispness.
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Hot-Smoked Trout & Mustard Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This vibrant hot-smoked trout and mustard salad combines fresh, crisp green beans and romaine lettuce with flavorful hot-smoked trout and crunchy croûtons. The salad is dressed with a tangy mustard and lemon vinaigrette, making it a light yet satisfying meal or starter that balances smokiness and zest perfectly.
Ingredients
Salad
- 200g green beans, trimmed
- 1 head romaine lettuce, leaves separated and torn if large
- 250g hot-smoked trout
- 50g ready-made croûtons
Dressing
- 3 tbsp olive oil
- 1 tbsp wholegrain mustard
- Zest and juice of 1 lemon
Instructions
- Cook the green beans: Bring a small pan of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until just tender but still crisp. Drain and immediately refresh under cold running water to stop the cooking process and preserve their green color.
- Prepare the salad base: Transfer the cooled green beans to a large serving bowl. Add the separated and torn romaine lettuce leaves, hot-smoked trout flaked into bite-size pieces, and the croûtons.
- Make the dressing: In a small bowl, whisk together the olive oil, wholegrain mustard, lemon zest, and lemon juice until well combined. Season with salt and freshly ground black pepper to taste.
- Toss and serve: Drizzle the dressing evenly over the salad ingredients in the bowl. Gently toss everything together to coat all components with the vinaigrette. Serve the salad immediately to enjoy optimal freshness and texture.
Notes
- To make your own croûtons, cut half a ciabatta loaf into bite-sized pieces, arrange them on a baking sheet in a single layer, drizzle with olive oil, season with salt and pepper, then bake at 190°C (170°C fan/gas mark 5) for 15 minutes or until golden and crisp.
- Refreshing the green beans under cold water after boiling helps retain their vibrant color and crisp texture.
- This salad is best enjoyed fresh to prevent the croûtons from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: British
Keywords: hot-smoked trout salad, mustard dressing, green bean salad, healthy salad, quick lunch, spring salad
