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Smoked rainbow trout salad

Australian Gourmet Traveller recipe for smoked rainbow trout salad.

By Hugh Wennerbom
  • 20 mins preparation
  • Serves 8
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Smoked rainbow trout salad
"This salad is a great base for any seafood - seared southern calamari, sashimi-grade trevally, tuna or kingfish," says Hugh Wennerbom. "We've used smoked rainbow trout not only because it's delicious, but because it has a good shelf life and can be bought well ahead of the crazy Christmas crush at the fish markets."


  • 2 hot-smoked rainbow trout (500gm each)
  • 3 Lebanese cucumbers
  • 3 baby fennel bulbs, shaved on a mandolin
  • 50 ml extra-virgin olive oil
  • 4 spring onions, thinly sliced
  • ½ cup (firmly packed) each mint and dill
  • Juice of 1 large lemon
  • 1 tbsp baby capers
  • 2 tsp aniseed liqueur, such as Pernod or Ricard
  • 90 gm salmon roe
  • To serve: crusty bread (optional)


  • 1
    Remove skin from trout and coarsely flake, taking care to remove all bones, then set aside in a bowl.
  • 2
    Halve cucumbers lengthways, scrape out seeds with a spoon, then thinly slice lengthways on a mandolin. Toss in a bowl with fennel, oil, spring onion, herbs, lemon juice and capers. Add flaked trout and a splash of liqueur, season to taste, toss to combine, top with salmon roe, and serve with the best bread you can find.