
RJ Taylor
Springhills Trout Salad
Updated: Oct 19, 2021
From our friend Chef Carey McLellan at the Red Bay Lodge
Makes approx 2-3 cups
Preheat oven to 350’F/177’C
Ingredients:
1LB rainbow trout, thawed
3 stalks celery, mined finely
Zest of 1 lemon
Tablespoon Dijon mustard
S&P to taste
4-5 radishes finely chopped
1/4c fresh dill , roughly chopped
teaspoon chili flakes
1c mayo
Line baking sheet with parchment
Salt & pepper trout & bake flesh side down for approx 15 mins ( until internal temp of fish is 145’F/ 63’C
While fish is baking get all other ingredient together in a large stainless steel bowl
Once trout is done, and cool: remove from skin ( some remove the greyish-brown insulating layer between skin & flesh, but it contains healthy omega 3 fatty acids, so is definitely okay to keep )
Mix cooled down trout with all other ingredients in stainless steel bowl , mix well . Taste, may want to add more S&P)
Serve on your favourite bread ( addd cheese & melt in oven), add to salad, or eat with crackers :)