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Salads with Anastasia

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Smoked Trout & Fennel Salad

Gourmet Salads· Low Carb· Winter Salads

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Smoked trout and fennel salad is a simple, refreshing and full of herby flavour. It makes a wonderful light lunch yet is impressive enough to serve at a dinner party. 


SMOKED TROUT & FENNEL SALAD ON A PATTERNED PLATTER WITH DILL & AVOCADO ON THE SIDE
Post Highlights hide
1 Ingredients & Substitutions
2 You Will Need
3 How to Make It
4 Serving Suggestions
5 Tips & Questions
6 More Fishy Salad Recipes to Try
7 Recipe Card

Ingredients & Substitutions 

This is a simple salad that only requires a handful of ingredients so it is important to choose them wisely.

Smoked trout – found in vacuum sealed packs at the supermarket or fish monger. You can really use any smoked fish that takes your fancy try hot smoked salmon, mackerel or herring. At a pinch you can use some cold smoked salmon or trout cut into strips.

Fennel – we have used two medium sized bulbs for their wonderful licquoricey flavour. Replace with some shredded wombok/Napa cabbage instead, just add a teaspoon or two of fennel seeds or a pinch of ground star anise to mimic its flavour.

Avocado – for its healthy fat content that also boosts the satiety of this salad, keeping you fuller for longer 😉. 

Dill and fennel fronds – to add some bright green colour and again for its anise like flavour. You can replace with some parsley if you prefer but you will lose out on flavour. Add some fennel seeds or ground star anise if you choose to use parsley.

Vinaigrette – we have kept it super simple here and used a no-frills vinaigrette for a creamier dressing try our buttermilk dressing or sour cream and chive dressing for a creamy alternative.

You Will Need

LABELLED INGREDIENTS NEEDED TO MAKE SMOKED TROUT & FENEL SALAD

How to Make It

1PREPARE THE TROUT
Peel the skin from the trout, then remove the head and tail. Slit it open and remove the middle fishbone and other bones.
Flake into large bite-sized pieces, keeping an eye out for any finer bones you come across and be careful to remove all the bones you can find.

  • PEELING OFF TROUT SKIN ON WHITE PLATE
    PEEL OFF TROUT SKIN
  • CUTTING OFF HEAD & TAIL ON WHITE PLATE
    CUT OFF HEAD & TAIL
  • HANDS REMOVING BONES FROM SMOKED TROUT ON WHITE PLATE
    REMOVE BONES
  • HANDS CAREFULLY REMOVING SMALL BONES FROM SMOKED TROUT
    CAREFULLY REMOVE ALL SMALL BONES
  • LEFTOVER SKIN AND BONES FROM CLEANED SMOKED TROUT
    DISCARD SKIN & BONES
  • FLAKED SMOKED TROUT ON WHITE PLATE WITH BONES & SKINS ON PLATE TO THE SIDE
    FLAKE FLESH

2CUT FENNEL & HERBS 
Snip of off the fennel fronds from your bulbs (if your fennel does not have many fronds, don’t worry too much just chop up some extra dill). 
Wash the fennel fronds and dill, shake dry and chop finely.
Wash the fennel, cut off the base, hard fennel core and any damaged parts. Shred finely, either using a mandoline/v-slicer or with a sharp knife. 
Keep in a water bath if you are not going to make up this salad immediately to prevent it from discolouring.
Wash avocado, remove the pit and peel. Place each avocado half face down on your chopping board and thinly slice vertically. 

  • CUTTING CORE FROM FENNEL
    CUT THE CORE FROM YOUR FENNEL & JULIENNE
  • SLICED FENNEL
    FINELY SLICE YOUR FENNEL
  • SLICED FENNEL IN WATER
    PLACE IN WATER TO PREVENT BROWNING
  • CHOPPING FENNEL FRONDS
    CHOP FENNEL FRONDS
  • CHOPPING DILL ON A WOODEN BOARD WITH A STAINLESS STEEL KNIFE
    FINELY CHOP DILL
  • CUTTING AVOCADO HALF VERTICALLY
    THINLY SLICE AVOCADO

3ASSEMBLE SALAD 
Place all the salad ingredients in a large mixing bowl, season and mix well to combine. 
Arrange in a salad bowl and fan the avocado on top of the salad to garnish, finish with a sprig of dill and serve. 

  • PREPARED INGREDIENTS IN WHITE BOWL FOR SMOKED TROUT & FENNEL SALAD
    ADD EVERYTHING TO MIXING BOWL
  • TOSSING SMOKED TROUT & FENNEL SALAD WITH TONGS IN WHITE BOWL
    SEASON & TOSS WELL TO COMBINE
  • SMOKED TROUT & FENNEL SALAD ON A PATTERNED PLATTER WITH DILL & AVOCADO ON THE SIDE
    FAN AVOCADO ON TOP

Serving Suggestions

This salad makes a wonderful light lunch or dinner served with some fresh crusty bread. It great to serve as part of a seafood banquet or as part of a buffet. Try it with…

  • Lobster bisque
  • Fish pie
  • Belgian mussels 
  • Grilled seafood 

Tips & Questions

The Difference Between Hot and Cold Smoked Fish

Cold smoked fish is cured in salt to draw out the moisture for several days, this is called dry-cure. 

It remains “raw” as it is cold smoked in temperatures below 4.5°C/80°F. It has more of a fresh subtle smoky flavour than hot smoked fish and a silky texture.

You will find this style of fish in flat vacuum sealed packs, sliced and lying on a tray. 

Hot smoked fish on the other hand is cured in a salt water brine, and then smoked in higher temperatures 50°C/120°F. 

It has more of a cooked and a much more intense smoky flavour and a texture that you can flake. You will find it whole in vacuum sealed packs.  

Can I Make This Salad Ahead?

  • You can clean and flake the trout a day or two in advance. Make sure you keep it in a tightly sealed container in the coldest part of your fridge, as it smells very fishy.
  • For the fennel, I would place it in a bowl and fill it with cold water as it discolours easily and keep it in an airtight container in the fridge. 
  • For the herbs make sure that they are completely dry before chopping them up otherwise they will spoil, keep them covered in the fridge.
  • The vinaigrette can be made several days in advance and kept in an air tight container in the fridge.
  • The salad can be assembled an hour or two before serving, however, slice and fan the avocado just before serving to prevent browning.

What About The Leftovers?

  • This salad can still be enjoyed a day or two after you makeup, the fennel will take on a wonderfully pickle like flavour. 
  • Keep it in a sealed container in a cold part of the fridge. Make sure you eat up all the avocado before storing as it browns and will not keep well. 
  • I have also chopped up the fennel and tossed it through some hot pasta with cream and freshly grated Parmesan cheese for a quick hot lunch.
  • You can try it as a filling for wraps and sandwiches, just make sure you drain it well.

More Fishy Salad Recipes to Try

  • SMOKED SALMON AND AVOCADO SALAD ON A WHITE PLATTER WITH DILL ON THE SIDE
    SMOKED SALMON AVOCADO SALAD
  • CAJUN SHRIMP SALAD IN A DARK GREY BOWL WITH LETTUCE LIME & CAJUN SPICE ON THE SIDE
    CAJUN SHRIMP SALAD

Recipe Card

SMOKED TROUT & FENNEL SALAD ON A PATTERNED PLATTER WITH DILL & AVOCADO ON THE SIDE

Smoked Trout and Fennel Salad

Smoked trout and fennel salad is a simple, refreshing and full of herby flavour. It makes a wonderful light lunch yet is impressive enough to serve at a dinner party. 
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Australian
Keyword: avocado, dinner party, dinner salad, fennnel, hot smoked trout
Difficulty: Easy
Diet: dairy free, Gluten free, Keto, Low Carb, nut free, Paleo, Whole30
Servings: 4 as a main
Calories: 514kcal
Ingredients
  • 600 grams fennel (approximately 2 fennel bulbs, 21 oz)
  • 360 grams hot smoked trout (1 pack approximately 13 oz)
  • ⅓ cup dill chopped
  • ¼ cup fennel fronds chopped
  • 300 grams avocado (approximately 1 large, 11 oz)
  • ⅓ cup olive oil
  • +2 tbsps olive oil
  • ¼ cup lemon juice freshly squeezed
  • +1 tbsp lemon juice freshly squeezed
Metric – Imperial
Instructions
  • Peel the skin from the trout, then remove the head and tail. Open it up and remove the middle fish bone and other bones.
  • Flake into large bite sized pieces, keeping an eye out for any finer bones that you come across and be careful to remove all the bones you can find.
  • Snip of off the fennel fronds from your bulbs (if your fennel does not have many fronds, don’t worry too much just chop up some extra dill).
  • Wash the fennel fronds and dill, shake dry and chop finely.
  • Wash the fennel, cut off the base, hard fennel core and any damaged parts. Shred finely, either using a mandoline/v-slicer or a sharp knife.*
  • Wash avocado, remove the pit and peel. Place each avocado half face down on your chopping board and thinly slice vertically.
  • Place all the salad ingredients in a large mixing bowl, season and mix well to combine.
  • Arrange in a salad bowl and fan the avocado on top of the salad to garnish, finish with a sprig of dill and serve.

Video

Notes

*Keep sliced fennel in a water bath if you are not going to make up this salad immediately to prevent it from discolouring.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 514kcal | Carbohydrates: 19g | Protein: 23g | Fat: 41g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 155mg | Potassium: 1448mg | Fiber: 10g | Sugar: 1g | Vitamin A: 944IU | Vitamin C: 39mg | Calcium: 118mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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SMOKED TROUT & FENNEL SALAD ON A PATTERNED PLATTER WITH DILL & AVOCADO ON THE SIDE & A TEXT OVERLAY
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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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