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BlogRecipes

Smoked Trout Salad

byEduardo Garcia
Total 10 mins, includes cooling time
Active 10 mins
Makes 4 to 6 servings
fromNew York Meets Montana BrunchBig Sky Kitchen With Eduardo Garcia
Ingredients
    • 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
    Directions
    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.

    Meet The Creator

    Eduardo Garcia

    Chef Eduardo Garcia is a testament to the human spirit. After traveling the world as a yacht chef, he returned home to Montana where he lost his forearm in a tragic hunting accident. He overcame hardship to rediscover his passion for life and cooking. He now inspires others facing life-altering challenges.

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