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Smoked Trout, Rutabaga, and Microgreen Salad

Updated: Apr 24, 2021

Another spectacular recipe from saveur. Light and delicious, this recipe is perfect for summer or a light bite with crackers and wine.

For more recipes from the magaine Saveur click here.

Mix flaky chunks of smoked trout and roasted golden rutabaga with your choice of microgreens to add a fresh hint of early spring to this rustic salad.

Yield: serves 6


  • 2 tbsp. olive oil

  • 2 large rutabagas, peeled and cut into 1/2" pieces

  • Kosher salt and freshly ground black pepper, to taste

  • 12 oz. microgreens, such as cabbage, celery, or kohlrabi

  • 6 oz. watercress, trimmed

  • 1⁄3 cup crème fraîche

  • 1⁄4 cup freshly grated horseradish

  • 2 tbsp. white wine vinegar

  • 1 1⁄2 tbsp. minced dill, plus sprigs for garnish

  • 3⁄4 tsp. sugar

  • Pinch smoked hot paprika

  • 4 oz. boneless, skinless smoked trout, flaked into 1" pieces


  1. Heat oven to 400°. Toss oil, rutabaga, salt, and pepper on a baking sheet; roast until golden and tender, 20 minutes, and let cool. Spread half of the microgreens and all of the watercress on a serving platter. Whisk crème fraîche, horseradish, vinegar, minced dill, sugar, paprika, salt, and pepper in a bowl. In another bowl, toss 3 tbsp. dressing, rutabaga, and the trout; sprinkle over greens. Top with remaining microgreens; garnish with dill sprigs. Serve remaining dressing on the side.

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