Trout Salad With Cider Vinaigrette Trout Salad With Cider Vinaigrette

Trout Salad With Cider Vinaigrette | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Can't find smoked trout? This salad is also delicious with hot-smoked salmon. For a brunch option, top with a poached egg.

  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 4 servings



In small bowl, whisk together oil, garlic, vinegar, mustard, honey, half of the salt and the pepper.

Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. In serving bowl, combine fennel, apple and 2 tbsp of the dressing. Set aside.

On prepared pan, toss together potatoes, 3 tbsp of the dressing and remaining salt; arrange, cut sides down, and roast until browned and fork-tender, 20 to 25 minutes. Let cool slightly.

Add potatoes, kale and 2 tbsp of the dressing to fennel mixture; toss to coat. Top with fish; drizzle with more dressing, if desired. 

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 483 mg
  • Sugars 6 g
  • Protein 18 g
  • Calories 381
  • Total fat 23 g
  • Potassium 1013 mg
  • Cholesterol 42 mg
  • Saturated fat 3 g
  • Total carbohydrate 28 g


  • Iron 8
  • Folate 9
  • Calcium 8
  • Vitamin A 11
  • Vitamin C 55
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Lunch & Dinner

Trout Salad With Cider Vinaigrette