Smoked Trout Pasta Salad
I absolutely L.O.V.E. smoked foods of any kind, but I especially ♥ smoked fish! Number one on my list is smoked trout. In fact, my signature dish is my most requested, fan-favorite smoked trout dip. As much as I love my dip, too, it’s not necessarily the greatest diet plan to make trout dip on a regular basis. So, to give myself more reasons to enjoy smoked trout, I decided I needed to come up with some alternative recipes. One recipe that evolved was this smoked trout pasta salad. Inspired by a classic tuna pasta, I swap trout for tuna and leave the rest pretty classic. After all, classics are classics for a reason. Fresh, light and deliciously smokey, this is one of those simple dishes that just makes me really happy!
I’ve lived and cooked in many states, and smoked trout is a pretty common grocery store item. If you haven’t noticed it before, you’ll start to notice it now. Look in the same section you find the packages of smoked salmon, or ask at your seafood counter. And when in doubt, try your nearest Whole Foods.
Here in Michigan, my absolutely favorite smoked trout product is from Ma Cohen’s. Not only do they process the fish right downtown in Detroit, but their smoked trout filets are 100% boneless! Other smoked fish brands are not. If you buy a different product, just be sure to pick out any of the delicate bones as you flake the filets into your pasta salad. They are easy-enough to remove, but if you can opt for boneless, even better.
Remove the skin simply by peeling it away from the flesh. Easy peasy!
Then shred the fish into chunky flakes. Do this with your hands or two forks.
After the pasta has cooked and cooled and the sauce is ready, fold this smokey-fish goodness right into the bowl. How easy is that?! Another recipe that I love to make a big batch of and enjoy throughout the week, either for lunch-on-the-go or a quick dinner solution. I hope this recipe makes you happy, too!Print
Smoked Trout Pasta Salad
Upgrade your classic tuna pasta salad by substituting flavorful smoked trout filets instead. So good, you should make double.
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3-4
- 8 ounces pasta noodles, any shape
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons Dijon or country grain mustard
- 2 tablespoons fresh lemon juice
- 1 cup celery, small dice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons capers, strained and roughly chopped
- 6-8 ounces smoked trout filets, skin and bones removed
- kosher salt
- black pepper
- Fill a large saucepan with water. Set over high heat and bring to a boil.
- Once water is boiling, season with salt and stir in pasta. Cook until al dente, according to time on package instructions.
- Meanwhile, make the sauce by stirring together the mayonnaise, sour cream, mustard and lemon juice. Chop the celery, parsley, chives and capers and add to the sauce. Season with salt and pepper to taste.
- Remove the trout skin and any detectable bones, then flake into large pieces and fold into the mayonnaise mixture.
- Once pasta noodles are done, strain and let cool for at least 10 minutes. I like to put it in the fridge to take the temperature down more quickly. After the pasta is cooled, stir into the mayonnaise and trout mixture.
- Smoked trout pasta salad can be served immediately or refrigerated and served throughout the week!