Home Food // Smoked Trout Salad with Basil Dressing

I originally posted a picture of this salad about two weeks. Since then I have had a few requests for the recipe (although let’s be honest a salad doesn’t need much of a recipe). Anyway, my husband was also a big fan so I’ve made it again, but this time managed to get in a few quick snaps before we devoured it.

When the weather is warm a variation of a salad like this is always included in the weekday meal rotation. When I say ‘like this’ I mean a type of fish (smoked or fresh trout or salmon), soft boiled eggs and avo. After that I tend add whatever needs to be used up in the fridge. If it’s in season, asparagus is a great addition and if we’re feeling a little more hungry than usual I bulk it out with some quinoa or you could serve it with some delicious crusty bread.


I think what takes this from being an ordinary salad to something really delicious is the basil dressing. It is really yummy. I make my dressing using the Nutribullet as its fairly compact and involves minimal washing-up, but a normal processor or stick blender would also be perfect.

Because of the creamy nature of the dressing a crisp lettuce is best. My preference is baby gems, but you could easily use romaine, cos or iceberg.

Preparation time: 20min

Serves: 2 as a main course or 4 as a starter

– Smoked Salmon Trout 100g
– Avo x1 large
– Baby gem lettuce x2, quartered
– Cucumber ¼ large, cucumber shaved into ribbons
– Eggs x4 large

– Mayonnaise x2 Tbsp (Use good quality mayo like Hellmann’s)
– Extra Virgin Olive Oil x3 Tbsp
– A handful of fresh basil leaves (about 15g)
– Red wine vinegar x1 Tbsp
– Worcestershire sauce x1 Tbsp
– Lemon juice x1 Tbsp
– Garlic ½ clove crushed
– Capers x4-5
– Salt and pepper to taste

1. For the dressing, put all the ingredients into the Nutribullet (or processor) and blend until smooth. Add a little water if you think it looks too thick.
2. Bring a pot of water to boiling, add the eggs and leave to cook for 5min (for medium yolks). Once cooked, remove the eggs from the boiling water and run under cool water to stop the cooking and to make them easier to peel.
3. Assemble the salad – quarter the baby gem lettuces and arrange on a platter, slice the avo and add it to the platter, next the trout and cucumber ribbons. Peel the eggs and slice lengthways – hopefully the yokes are still soft in the centre, then add these. Finally dress the salad with your delicious green dressing. Finish off with a final drizzle of olive oil and a squeeze of lemon.


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