Michael Graydon + Nikole Herriott
You can substitute whitefish or hot-smoked salmon for the trout.
Recipe information
Total Time
5 minutes
Yield
Makes about 2 cups
Ingredients
¼
small red onion, finely chopped
1
celery stalk, finely chopped
8
oz. smoked trout, skin and bones removed, flaked
½
cup mayonnaise
½
cup sour cream
1
tablespoon finely chopped fresh chives, dill, or flat-leaf parsley
1
tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
Preparation
Step 1
Mix onion, celery, trout, mayonnaise, sour cream, chives, and lemon juice in a medium bowl; season with salt and pepper.
Step 2
DO AHEAD: Trout salad can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 8 Saturated Fat (g) 2 Cholesterol (mg) 30 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 4 Sodium (mg) 80