Midwestern Citrus-Dressed Smoked Trout Salad with Pickled Peppers

Name: Midwestern Citrus-Dressed Smoked Trout Salad with Pickled Peppers
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 340 g smoked trout fillets, skin removed and flaked; 120 g mixed salad greens (arugula, baby kale, spinach); 1 medium English cucumber, thinly sliced; 60 g pickled banana peppers, sliced; 1 small red onion, very thinly sliced; 1 large navel orange, peeled and segmented; 1 lemon, zested and juiced; 60 ml extra-virgin olive oil; 15 g fresh dill, finely chopped; 15 g fresh flat-leaf parsley, chopped; 1 tsp whole grain mustard; 1 tsp honey; Salt, to taste; Freshly ground black pepper, to taste; 30 g toasted walnuts, roughly chopped

This salad blends smoky trout with bright lemon and orange dressing, accented by crisp pickled peppers and fresh herbs for a tangy, layered lunch.

Prep25 minCook0 minTotal25 minServes4Difficultymedium

Method

How to make it

01
In a small bowl, whisk together lemon juice, orange zest, mustard, honey, and olive oil until emulsified; season with salt and pepper.
02
In a large salad bowl, combine salad greens, cucumber slices, pickled banana peppers, and red onion.
03
Add the flaked smoked trout and orange segments to the salad bowl.
04
Pour the citrus dressing over the salad and toss gently to combine, ensuring the trout remains in chunks.
05
Fold in fresh dill and parsley, then scatter toasted walnuts over the top before serving.

From the editor

Cooking tips

For a milder pickled pepper flavor, rinse banana peppers briefly under cold water before slicing.
Use skinless trout fillets to avoid chewy bits and ensure a tender texture.
Toast walnuts in a dry pan over medium heat until fragrant and slightly browned to enhance their crunch and flavor.
Make the citrus dressing up to 1 day ahead and refrigerate; whisk again before tossing the salad.

Published July 16, 2026