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steelhead trout salad

Steelhead Trout Salad with Fennel and Meyer Lemon on a Bed of Asparagus

Springtime on a plate! Perfect for a light lunch or brunch.
5 from 1 vote

Ingredients
  

for the salad:

  • 1 lb cooked steelhead trout see note
  • 1/3 cup minced red onion
  • 1 small bulb fennel chopped
  • 2 tablespoons nonpareil capers
  • 4 tablespoons mayonnaise
  • juice and zest from one Meyer lemon
  • salt
  • pepper

to serve:

  • 1 lb steamed and cooled asparagus
  • juice and zest of one Meyer lemon
  • 1-2 tablespoon olive oil
  • 1/4 red onion thinly sliced
  • 4 hard-boiled eggs quartered
  • chopped fennel fronds
  • salt
  • freshly ground black pepper

Instructions
 

for the salad:

  • Use a fork to flake the trout into a medium-sized bowl. Add all remaining ingredients and stir until all ingredients are evenly distributed. Set aside.

to serve:

  • Toss asparagus with olive oil, salt, pepper, onion, and lemon juice, and zest. Top with trout salad, fronds and quartered eggs.

Notes

We poached it in Better than Bouillon roasted garlic stock with onions, peppercorns, and bay leaves