Recipe courtesy of
Rosenberg's Smoked Salmon and Trout Salad
Total:
45 min
Active:
15 min
Yield:
About 2 pounds
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
About 2 pounds
Level:
Easy

Ingredients

  • 1/2 pound hot-smoked or baked salmon
  • 1/2 pound hot-smoked trout  
  • 2 tablespoons mayonnaise  
  • 1 tablespoon sour cream  
  • 1 cucumber, seeded and chopped
  • 2 ounces fresh chives (about 1 cup), chopped  
  • 1 lemon, finely zested and juiced 
  • Kosher salt and freshly ground black pepper

Directions

Flake the salmon and trout into a large bowl. Fold in the mayonnaise and sour cream. Mix in the cucumber and chives. Add the lemon zest and juice and season with salt and pepper.

Cover and refrigerate for a minimum of 30 minutes and up to 72 hours, then taste again to see if more salt and pepper needs to be added. Serve on your favorite bagel or as a dip with chips and enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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