Dinner

Hot-Smoked Trout & Mustard Salad Recipe

ByJake Silas November 6, 2025November 6, 2025

Introduction

This hot-smoked trout and mustard salad is a fresh, flavorful dish perfect for a light lunch or a quick dinner. The combination of tender green beans, crisp romaine, and smoky trout is beautifully balanced by a zesty mustard dressing.

A fresh salad served in a white bowl, placed on a round woven mat over a white marbled surface. The salad has multiple layers: the bottom layer is large, bright green romaine lettuce leaves arranged around the bowl; scattered over the lettuce are pink pieces of cooked salmon; bright green whole beans lie on top, adding a long, slim texture; small golden-brown croutons are spread evenly around the salad, adding crunch. To the side of the bowl, a fork and knife rest on a striped green and white napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g green beans, trimmed
1 head romaine lettuce, leaves separated and torn if large
250g hot-smoked trout
50g ready-made croûtons
3 tbsp olive oil
1 tbsp wholegrain mustard
Zest and juice of 1 lemon

Instructions

Step 1: Cook the green beans in a pot of boiling salted water for 3-4 minutes, until just tender. Drain and immediately refresh them under cold running water to stop the cooking.
Step 2: Transfer the green beans to a serving bowl. Add the torn romaine lettuce leaves, flaked hot-smoked trout, and croûtons.
Step 3: In a small bowl, whisk together the olive oil, wholegrain mustard, and the zest and juice of the lemon. Season to taste with salt and pepper.
Step 4: Drizzle the dressing over the salad and gently toss everything together to coat. Serve immediately for the best texture and flavor.

Tips & Variations

Make your own croûtons by cutting half a ciabatta loaf into bite-size pieces. Arrange them on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake at 190°C (170°C fan) or gas mark 5 for 15 minutes until golden and crisp.
For extra crunch, add toasted almonds or walnuts.
Swap romaine for baby spinach or mixed salad leaves for a different texture.

Storage

This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to one day. Keep the dressing separate if possible to prevent the salad from wilting. Reheat is not recommended as the salad is best served cold or at room temperature.

How to Serve

A white plate filled with a fresh salad placed on a white marbled surface with a round woven placemat underneath. The salad has several large, bright green romaine lettuce leaves layered unevenly around the plate, mixed with small pinkish pieces of cooked salmon. Thin, long green chili peppers are scattered on top and throughout the salad. Small light brown croutons are spread evenly over the lettuce and salmon, adding texture. To the left side of the plate, there is a folded green and white striped cloth napkin with a set of silver fork and knife resting on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold-smoked trout instead of hot-smoked?

Yes, cold-smoked trout can be used, but it will have a different texture and a milder smoke flavor. Adjust the seasoning accordingly.

How do I make the salad vegan?

Replace the trout with grilled smoked tofu or roasted chickpeas, and use vegan croûtons or toasted bread cubes. Make sure the mustard dressing does not contain honey or other animal products.