Divine Smoked Trout Salad

Make it as a divine dinner for yourself (because you deserve it!) or as a meal when friends with high expectations are visiting. Either way, this smoked trout salad will impress with crispy garlic croutons, creamy avo, smoked trout ribbons, fresh dill, pickled onion, & a drizzle of balsamic reduction.

Divine Smoked Trout Salad

with fresh dill & croutons

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 35 minutes

Ingredients:

  • Avocado
  • Avocados
  • Balsamic Reduction
  • Croutons
  • Fish
  • Fresh Dill
  • Garlic Clove
  • Garlic Cloves
  • Pickled Onions
  • Salad Leaves
  • Smoked Trout Ribbons
  • Tomato
  • Tomatoes

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Divine Smoked Trout Salad
  1. CRUNCHY CROUTONS

    Toss the croutons in a drizzle of olive oil, the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the croutons until crispy and warmed through, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.

  2. HAVO SOME AVO

    Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.

  3. FLAVOUR & FRESHNESS

    In a salad bowl, toss together the shredded salad leaves, the tomato wedges, the sliced pickled onions, the garlic croutons, a drizzle of olive oil, and seasoning.

  4. NOW, ABOUT THAT TROUT…

    Bowl up the salad. Top with the avo slices and the smoked trout. Garnish with the chopped dill. Drizzle over the balsamic reduction.

  • Croutons - 30g

  • Garlic Clove - 1

  • Avocado - 1

  • Salad Leaves - 40g

  • Tomato - 1

  • Pickled Onions - 20g

  • Smoked Trout Ribbons - 1 pack

  • Fresh Dill - 3g

  • Balsamic Reduction - 20ml

  1. CRUNCHY CROUTONS

    Toss the croutons in a drizzle of olive oil, the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the croutons until crispy and warmed through, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel.

  2. HAVO SOME AVO

    Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.

  3. FLAVOUR & FRESHNESS

    In a salad bowl, toss together the shredded salad leaves, the tomato wedges, the sliced pickled onions, the garlic croutons, a drizzle of olive oil, and seasoning.

  4. NOW, ABOUT THAT TROUT…

    Bowl up the salad. Top with the avo slices and the smoked trout. Garnish with the chopped dill. Drizzle over the balsamic reduction.

  • Croutons - 60g

  • Garlic Clove - 1

  • Avocado - 1

  • Salad Leaves - 80g

  • Tomato - 1

  • Pickled Onions - 40g

  • Smoked Trout Ribbons - 2 packs

  • Fresh Dill - 5g

  • Balsamic Reduction - 40ml

  1. CRUNCHY CROUTONS

    Toss the croutons in a drizzle of olive oil, the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the croutons until crispy and warmed through, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel.

  2. HAVO SOME AVO

    Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.

  3. FLAVOUR & FRESHNESS

    In a salad bowl, toss together the shredded salad leaves, the tomato wedges, the sliced pickled onions, the garlic croutons, a drizzle of olive oil, and seasoning.

  4. NOW, ABOUT THAT TROUT…

    Bowl up the salad. Top with the avo slices and the smoked trout. Garnish with the chopped dill. Drizzle over the balsamic reduction.

  • Croutons - 90g

  • Garlic Cloves - 2

  • Avocados - 2

  • Salad Leaves - 120g

  • Tomatoes - 2

  • Pickled Onions - 60g

  • Smoked Trout Ribbons - 3 packs

  • Fresh Dill - 8g

  • Balsamic Reduction - 60ml

  1. CRUNCHY CROUTONS

    Toss the croutons in a drizzle of olive oil, the grated garlic, and seasoning. Place a pan over medium heat. When hot, toast the croutons until crispy and warmed through, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel.

  2. HAVO SOME AVO

    Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.

  3. FLAVOUR & FRESHNESS

    In a salad bowl, toss together the shredded salad leaves, the tomato wedges, the sliced pickled onions, the garlic croutons, a drizzle of olive oil, and seasoning.

  4. NOW, ABOUT THAT TROUT…

    Bowl up the salad. Top with the avo slices and the smoked trout. Garnish with the chopped dill. Drizzle over the balsamic reduction.

  • Croutons - 120g

  • Garlic Cloves - 2

  • Avocados - 2

  • Salad Leaves - 160g

  • Tomatoes - 2

  • Pickled Onions - 80g

  • Smoked Trout Ribbons - 4 packs

  • Fresh Dill - 10g

  • Balsamic Reduction - 80ml

Woolies Products in this dish

Photo of Albacore White Tuna Fillets in Olive Oil 180 g

Albacore White Tuna Fillets In Olive Oil 180 G

Photo of Rosa Tomatoes 600 g

Rosa Tomatoes 600 G

Photo of Avocado Lemon Flavoured Oil 250 ml

Avocado Lemon Flavoured Oil 250 Ml

Photo of Freshly Frozen Skin-On Hake Fillets 800 g

Freshly Frozen Skin-on Hake Fillets 800 G

Photo of Avocado Oil 500 ml

Avocado Oil 500 Ml

Photo of Exotic Tomato Mix 600 g

Exotic Tomato Mix 600 G

Photo of Avocado Oil 250 ml

Avocado Oil 250 Ml

Photo of Albacore White Tuna Fillets in Spring Water 180 g

Albacore White Tuna Fillets In Spring Water 180 G

Photo of Organic Italian Tomato Purèe 690 ml

Organic Italian Tomato Purèe 690 Ml

Photo of Sardines in Tomato Sauce 120 g

Sardines In Tomato Sauce 120 G

Photo of Mackerel Fillets in Tomato Sauce 125 g

Mackerel Fillets In Tomato Sauce 125 G

Photo of Organic Italian Whole Peeled Tomatoes 400 g

Organic Italian Whole Peeled Tomatoes 400 G

Photo of Mediterranean Tomatoes Min 500 g

Mediterranean Tomatoes Min 500 G

Photo of Avocado Oil 1 L

Avocado Oil 1 L

Photo of Hake Fillet Avg 350 g

Hake Fillet Avg 350 G

Photo of Ripen at Home Avocados 1 kg

Ripen At Home Avocados 1 Kg

Photo of Avocado Garlic Flavoured Oil 250 ml

Avocado Garlic Flavoured Oil 250 Ml

Photo of Ripen at Home Loose Avocado

Ripen At Home Loose Avocado

Photo of Organic Lentils in Tomato Brine 400 g

Organic Lentils In Tomato Brine 400 G

Photo of Roma Tomatoes 800 g

Roma Tomatoes 800 G

Photo of Lucky Star Pilchards in Tomato Sauce 400 g

Lucky Star Pilchards In Tomato Sauce 400 G

Photo of Mini Rosa Tomatoes 200 g

Mini Rosa Tomatoes 200 G

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Ripe & Ready Hass/Green Skin/Flavourburst™ Avocados 2 pk

Ripe & Ready Hass/green Skin/flavourburst™ Avocados 2 Pk

Photo of Snacking Tomatoes 175 g

Snacking Tomatoes 175 G

Photo of Diced Tomatoes 400 g

Diced Tomatoes 400 G

Photo of Rosa Tomatoes 200 g

Rosa Tomatoes 200 G

Photo of Fresh Dill 20 g

Fresh Dill 20 G

Photo of Ripe & Ready Hass/Green Skin/Flavourburst™ Avocados 4 pk

Ripe & Ready Hass/green Skin/flavourburst™ Avocados 4 Pk

Photo of Tomato Puree in Tub 240 g

Tomato Puree In Tub 240 G

Photo of Basa Fillets Avg 300 g

Basa Fillets Avg 300 G

Photo of Slicing Tomatoes 4 pk

Slicing Tomatoes 4 Pk

Photo of Cherry Tomatoes 200 g

Cherry Tomatoes 200 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

Photo of Slicing Tomatoes 8 pk

Slicing Tomatoes 8 Pk

Photo of Roma Tomatoes 1.5 kg

Roma Tomatoes 1.5 Kg

Photo of Hake Portions 300 g

Hake Portions 300 G

Views: 159