Uploaded September 2021 | Updated September 2026, 16 hours ago
We get some lovely smoked trout in Canada, especially when dealing as directly as possible with the folks who are catching and smoking the trout. How to share the delicious trout with my friends was the problem which drove me to discover this delicious recipe. It’s sort of like if tuna salad were re-imagined as a much more flavorful, much more local sort of dish.
Make this ahead so the flavors can marry. Given how much drier this is than actual tuna salad, it definitely needs some time to come together.
When using this at a party, only set out a smaller dish at a time, possibly in ice. This will ensure that any leftovers are safe to re-use. If the whole dish sits out for hours, there is a good chance none of it will be safe to eat later, after wrapping up and putting away.
Homemade hot sauce recipe: youtu.be/3U8oBMsklyg
Makes enough for 8-16 people, depending on intended purpose.
Equipment:
• one or two mixing bowls
• small skillet for toasting cumin
• glass measuring cup for mixing dressing
Ingredients:
12 oz smoked trout half a good-sized trout, smoked
1/4 cup celery thinly sliced
1/4 cup red onion minced
1 ea russet potato, small diced and roasted
1/4 - 1/2 cup tomato beefsteaky; diced
2 - 4 Tbsp cilantro plus optional thyme
1/2 - 1 Tbsp capers chopped
Dressing:
1 tsp serrano pickled and chopped; or fermented relish
1 tsp cumin toasted and ground
1 Tbsp serrano/pickle juice or sour citrus juice: lemon, lime, calamondin
1 Tbsp sherry vinegar
1 Tbsp extra virgin olive oil
Garnish:
1-2 Tbsp chopped herbs e.g.: chives, parsley, mitsuba, thyme, oregano
2-6 ea olives that you like.
strong potato chips for scooping
Procedure:
1. Wash (or peel) the potato, dice it to about 1cm cubes, and toss it in oil and salt and pepper, and put it on a parchment-lined sheet pan in the oven at 350F for about half an hour, until the cubes are cooked, and starting to brown a bit on their bottom sides.
2. Meanwhile, to make the dressing, get the skillet warm and use it to toast the cumin.
3. Allow the cumin to cool while assembling the rest of the dressing ingredients in the measuring cup.
4. Grind the cool cumin and add it to the dressing.
5. Assemble the salpicon: chop the cilantro and add it to a large mixing bowl.
6. Add the sliced celery, minced red onion, diced tomato and chopped capers to the bowl.
7. In order to keep the skin of the trout (if it was descaled before smoking), use a sharp knife to small dice the smoked trout. If there is no skin of if it can’t be used, it is also possible to use a fork to flake apart the fish into small pieces.
8. Place the pieces of trout into the mixing bowl, along with the cooled, roasted potato cubes once they are ready.
9. With all ingredients assembled in the bowl, give the dressing a good final mix, and then pour it all over the trout salpicon, and mix everything well.
10. Allow it to sit at least half an hour, and overnight if possible, before serving.
11. There are plenty of ways to use the salpicon. It is delicious atop potato chips, and also makes an excellent open- faced sandwich on toasted sourdough.
Music: bensound.com/royalty-free-music
We get some lovely smoked trout in Canada, especially when dealing as directly as possible with the folks who are catching and smoking the trout. How to share the delicious trout with my friends was the problem which drove me to discover this delicious recipe. It’s sort of like if tuna salad were re-imagined as a much more flavorful, much more local sort of dish.
Make this ahead so the flavors can marry. Given how much drier this is than actual tuna salad, it definitely needs some time to come together.
When using this at a party, only set out a smaller dish at a time, possibly in ice. This will ensure that any leftovers are safe to re-use. If the whole dish sits out for hours, there is a good chance none of it will be safe to eat later, after wrapping up and putting away.
Homemade hot sauce recipe: youtu.be/3U8oBMsklyg
Makes enough for 8-16 people, depending on intended purpose.
Equipment:
• one or two mixing bowls
• small skillet for toasting cumin
• glass measuring cup for mixing dressing
Ingredients:
12 oz smoked trout half a good-sized trout, smoked
1/4 cup celery thinly sliced
1/4 cup red onion minced
1 ea russet potato, small diced and roasted
1/4 - 1/2 cup tomato beefsteaky; diced
2 - 4 Tbsp cilantro plus optional thyme
1/2 - 1 Tbsp capers chopped
Dressing:
1 tsp serrano pickled and chopped; or fermented relish
1 tsp cumin toasted and ground
1 Tbsp serrano/pickle juice or sour citrus juice: lemon, lime, calamondin
1 Tbsp sherry vinegar
1 Tbsp extra virgin olive oil
Garnish:
1-2 Tbsp chopped herbs e.g.: chives, parsley, mitsuba, thyme, oregano
2-6 ea olives that you like.
strong potato chips for scooping
Procedure:
1. Wash (or peel) the potato, dice it to about 1cm cubes, and toss it in oil and salt and pepper, and put it on a parchment-lined sheet pan in the oven at 350F for about half an hour, until the cubes are cooked, and starting to brown a bit on their bottom sides.
2. Meanwhile, to make the dressing, get the skillet warm and use it to toast the cumin.
3. Allow the cumin to cool while assembling the rest of the dressing ingredients in the measuring cup.
4. Grind the cool cumin and add it to the dressing.
5. Assemble the salpicon: chop the cilantro and add it to a large mixing bowl.
6. Add the sliced celery, minced red onion, diced tomato and chopped capers to the bowl.
7. In order to keep the skin of the trout (if it was descaled before smoking), use a sharp knife to small dice the smoked trout. If there is no skin of if it can’t be used, it is also possible to use a fork to flake apart the fish into small pieces.
8. Place the pieces of trout into the mixing bowl, along with the cooled, roasted potato cubes once they are ready.
9. With all ingredients assembled in the bowl, give the dressing a good final mix, and then pour it all over the trout salpicon, and mix everything well.
10. Allow it to sit at least half an hour, and overnight if possible, before serving.
11. There are plenty of ways to use the salpicon. It is delicious atop potato chips, and also makes an excellent open- faced sandwich on toasted sourdough.
Music: bensound.com/royalty-free-music
