Smoked Trout 'Slaw with Horseradish dressing and bacon

March 27, 2011
0 Ratings
  • Serves 4 (as appetizers)
Author Notes

This salad was inspired by a salad I ate a couple of weeks ago in a restaurant called Mercato in upstate NY. Anytime I see smoked trout or smoked haddock on a menu I have to order it. It was basically a coleslaw with flaked smoked trout and a creamy horseradish dressing. Smoked trout and horseradish are a common pairing in the UK where I am from. However I'm not sure how easy it is to obtain smoked trout in the US. Living in NY I was able to get a vacuum-packed whole smoked trout from the fish market in Chelsea Market. I used approximately half of the fish and will use the other half to make smoked trout pate. For convenience sake I bought my horseradish ready-grated in a jar. The horseradish tends to have a slightly destabilizing effect on the creme fraiche (it will thicken and look a bit claggy) so it's imperative to serve this pretty much straight away, although the hot water does help thin a little. The addition of a bacon rasher is my own invention and entirely optional. —jellygood

What You'll Need
  • For the slaw
  • 4 cups coleslaw base (grated carrots, white cabbage mixed in whatever ratio suits you)
  • 2.5 cups flaked de-boned smoked trout
  • 4 bacon rashers
  • snipped chives for garnish
  • For the dressing
  • 4 tablespoons creme fraiche
  • 3 teaspoons grated horseradish (or to taste)
  • 2 tablespoons lemon juice
  • Pinch sea salt
  • Pinch freshly ground black pepper
  • 3 tablespoons hot water (optional)
  1. Broil bacon rashers. While broiling you can start assembling the salad and dressing.
  2. Add the coleslaw mix to a large bowl. I used a ratio 1:2 grated carrot to white cabbage, but it's up to you.
  3. Fillet the whole smoked trout, taking care to remove all bones and skin. Flake half of the fish - should be approximately 21/2 cups. Add to coleslaw mix.
  4. In separate bowl whisk together the first five dressing ingredients. If the dressing looks too thick, like clotted cream, add a tablespoon of hot water until you have a pouring consistency.
  5. Add the dressing to the trout and slaw, taking care not to overmix or the shreds of trout will get too mashed up and lost in the mix. Taste for seasoning.
  6. Pile onto a plate. Add snipped chives to decorate and a carefully balanced bacon rasher across the top.

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