Filed Under: north-american, salads, Starter, Under 20 Mins, Vegetables

Smokehouse Trout with Matchstick Slaw

This high protein dish has a sweet, zesty twist.

April 8th, 2012

Recipe & Food Styling by David Grenier

Chef's Tip: When prepping beets, consider wearing latex gloves since the juice can stain your hands, clothes, and work surfaces. Be sure to wipe up spills right away. Use a mandoline to create perfect matchsticks for the slaw. In a professional kitchen, this is known as "julienne."
Prep Time
Cook Time
0 minutes
  • 3 cups peeled and grated beets (mix red, golden and striped)
  • 3 cups grated green apple (about 2 apples)
  • 1 orange, zested and juiced
  • 3 teaspoons cider vinegar
  • ½ cup olive oil
  • 1 tablespoon caraway seeds
  • 1 tablespoon finely chopped fresh chives
  • 3 smoked trout filets (about 1½ lb), skin removed, broken into pieces
  1. In two separate bowls, place grated beet and apple. Set aside.

  2. In a jar with a tight-fitting lid, combine next five ingredients and shake vigorously. Pour ½ dressing into each bowl, season with salt and pepper, and mix. Combine beet and apple, toss and divide among dinner plates. Top with trout and serve.

Nutrients Per Serving

464 calories, 31 g fat, 35 g protein, 15 g carbs, 3 g fibre. Excellent source of folate.

Smokehouse Trout with Matchstick Slaw
Photography by Michael Alberstat

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