1/2 lb cooked steelhead trout
1 hard-boiled egg
1/4 cup minced arugula
1/4 teaspoon prepared horseradish
3 tablespoons mayo
3 tablespoons minced red onion
3 tablespoons minced celery
1/2-1 tablespoons nonpareil capers
In a small bowl, mix all ingredients until evenly distributed. Refrigerate until ready to serve.
I made the steelhead trout recipe I posted earlier this week when my husband wasn’t feeling well and basically just eating bananas and yogurt so I had a lot leftover. I’m trying not to waste food (even more so as we are clearly heading into quarantine of some sort (check out my getting-ready-for-quarantine cart here) so I repurposed the leftovers into this salad. I love what I call “sandwich salads” (see also: tuna salad, fake crab salad, smoked salmon salad, chicken salad, egg salad etc) and they are a great way to jazz up leftovers. I stretched the trout a bit by adding a hard-boiled egg and was delighted by the results. It added some welcome flavor and texture interest. The arugula added some sharpness and made me feel like I was eating some vegetables and the horseradish gave it some assertive heat. All in all, a delight.