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Smoked Trout Salad with Avocado and Mango

Prep Time:30 Minutes
Cook Time:15 Minutes

Nutritional Information

Smoked trout pairs up nicely with the bright acidity of the salad.


  • 2 lbs. Trout
  • basic brine, see recipe on website
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons lemon juice
  • Kosher salt, to taste
  • black pepper, to taste
  • 2 whole grapefruit, peeled and sliced
  • 2 whole avocados, cut into 1/2-inch cubes
  • 12 ounces spring mix
  • .5 ea red onion, thinly sliced
  • 4 whole radishes, very thinly sliced


  • 1. Preheat the Egg to 225ºF with platesetter for indirect heat. Brine fish for 15 minutes. Remove from brine and leave uncovered until pellicle forms. Smoke the fish over indirect heat until cooked throughout. Flake into 1-inch pieces
  • 2. In a bowl toss the spring mix with the olive oil, lemon juice and season with salt and pepper. Divide among plates and top with the avocado, grapefruit, onion, radishes and trout.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828