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Eduardo Garcia's Smoked Trout Salad

Smoked Trout Salad

byEduardo Garcia
Total 10 mins, includes cooling time
Active 10 mins
Makes 4 to 6 servings
  • One 8-ounce package smoked rainbow trout
  • 2 tablespoons crème fraîche
  • 2 teaspoons whole-grain mustard
  • 1/2 teaspoon lemon zest (from 1/2 lemon)
  • 1 teaspoon pickle juice
  • 1 dill pickle, quartered and sliced
  • 1/4 cup picked fresh dill, torn
  • Chopped chives, optional
  • Toasted bagels, for serving
    1. Flake the trout into large pieces and pick through if for any bones.
    2. In a medium bowl, mix together the crème fraîche, mustard, lemon zest, and pickle juice. Fold in the flaked trout, pickle, and dill. Serve with chives if using and toasted bagels.