The Mix Studios

Jamie’s Spring Trout Salad

One of my favorite things is to grab a couple cookbooks from the library and browse through for ideas. This past week I got Jamie Oliver’s Essential Family Cookbook. I found a ton of recipes that I wanted to try. This one is going to be a staple for lunches, picnics, and hot nights this summer when I don’t feel like turning on the oven. I hope you enjoy.

4 servings


4 Green Onions chopped

4 TBS Creme Fraiche, Sour Cream, or Yogurt

2 TBS chopped chives

2 TBS chopped parsley

Zest of one lemon

Juice of half lemon

2-3 tsp horseradish from a jar

4 TBS Olive Oil

Black Pepper to taste

4-6 small new potatoes (boiled or leftover roasted)

12-15 oz Smoked Trout (This will be about 4 Cans unless you can find a larger can or portion)


Boil, roast or microwave your potatoes. I used leftover roasted potatoes for mine because that’s just easier for lunch.

Add everything to a bowl except the potatoes and the trout to make the dressing. If you want it to look pretty then save some of the herbs for on top.

Then stir everything together and enjoy!


I think you could easily leave out the horseradish if you hate that and it would still be good.

I think it would be wonderful some watercress (Thanks Laura for the idea) or arugula

I also think it would marvelous with canned salmon or sardine but the smoked trout is fabulous.

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