Description
This vibrant and satisfying smoked trout salad features hot-smoked trout, crisp haricots verts, creamy eggs, juicy cherry tomatoes, and a tangy dill pickle vinaigrette. It’s perfect for brunch, lunch, or a light dinner—and it’s ready in just 35 minutes!
Ingredients
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1 (12 oz) package microwavable haricots verts (French green beans)
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2 romaine lettuce hearts, chopped
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1 pint multicolored cherry tomatoes, halved
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4 hard-cooked eggs, halved or quartered
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2 cups potato salad (creamy or vinegar-based)
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2 hot-smoked trout fillets (5–6 oz each), flaked
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3 tbsp finely chopped dill pickles
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2 tbsp dill pickle juice
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1 tbsp Creole mustard (or Dijon/whole grain)
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2 tsp honey
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1/4 tsp kosher salt
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1/4 tsp black pepper
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3 tbsp olive oil
Instructions
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Microwave green beans according to package. Cool completely on paper towels.
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Whisk together chopped pickles, pickle juice, mustard, honey, salt, and pepper. Slowly whisk in olive oil to make vinaigrette.
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Lightly toss romaine with some vinaigrette.
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Arrange lettuce on a platter and top with green beans, tomatoes, eggs, potato salad, and flaked trout.
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Drizzle with remaining vinaigrette. Serve immediately.
Notes
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Use Dijon or whole grain mustard if Creole isn’t available.
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Potato salad can be homemade or store-bought.
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Assemble right before serving to keep lettuce crisp.
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For extra herbs, add fresh dill or chives before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Salad
- Method: No-Cook / Microwave
- Cuisine: American, Brunch