Recipe courtesy of Stuart Tarabour

Smoked Trout Salpicon

  • Total: 35 min
  • Prep: 35 min
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1 large smoked trout, boned and broken up

1/2 cup celery, sliced on an angle

1/2 medium red onion, diced

1 baking potato, peeled and cubed

1/2 cup tomato, seeded and chopped

1/4 cup cilantro, chopped

1 tablespoon fresh thyme leaves

1 tablespoon capers, chopped


2 teaspoons pickled Serrano chilies, chopped

1 tablespoon sherry vinegar

1 tablespoon Serrano juice

Salt and freshly ground black pepper

1 tablespoon olive oil

1 teaspoon cumin powder


  1. Toss cubed potato with a pinch of cumin, salt and olive oil to coat. Roast on cookie sheet in a 400 degree F oven until brown. Let sit to cool.
  2. Put dressing ingredients in a mixing bowl and mix. Add vegetables, toss and add fish last. Toss and adjust seasonings. Let sit and reseason before serving.

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