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Categories: Fish and Shellfish, Salads

Smoked trout and cucumber salad

SOMETIMES chefs overdo it. One year, at a latke cook-off in New York, a chef garnished the classic Hanukkah potato pancake with smoked salmon and wasabi mayonnaise. And that's just wrong. Suzanne Tracht, on the other hand, has been trying ... Read more

Total time: 20 minutes | Serves 6
Note: From Suzanne Tracht.

Buttermilk dressing

  • 1/3 cup sour cream
  • 1/4 cup buttermilk
  • 1 tablespoon heavy cream
  • 1/4 teaspoon Tabasco
  • 1/4 teaspoon Worcestershire sauce
  • 1 pinch cayenne pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Step 1In a small bowl, combine the sour cream, buttermilk, cream, Tabasco, Worcestershire sauce, cayenne pepper, salt and pepper. (Makes about one-half cup.)


  • 2 English cucumbers, thinly sliced lengthwise using a vegetable peeler
  • 1/4 small red onion, thinly sliced
  • 2 tablespoons coarsely chopped mixture of fresh herbs such as Italian parsley, chervil, chives, tarragon, basil
  • 1 package smoked trout (one-half trout, about 6 to 7 ounces), skin removed, flaked
  • Buttermilk dressing

Step 1Place the cucumbers, onion, herbs and trout in a salad bowl.

Step 2Toss with enough buttermilk dressing to coat.

Each serving:
105 calories; 9 grams protein; 4 grams carbohydrates; 1 gram fiber; 6 grams fat; 3 grams saturated fat; 30 mg. cholesterol; 134 mg. sodium.
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