Trout Caesar Salad Recipe
Introduction
This Trout Caesar Salad offers a fresh twist on the classic favorite by combining tender baked trout with crispy homemade croutons and a rich, flavorful dressing. It’s a light yet satisfying dish perfect for lunch or a simple dinner.
Ingredients
- 2 tbsp butter, melted
- 125g rye bread, cut into 1.5cm pieces
- 2 x 110g fillets of trout or salmon
- 1 tbsp olive oil
- 2 romaine lettuce heads, cut into 2cm-thick slices
- 30g parmesan, cut into shards
- 4 tbsp mayonnaise
- 2 anchovies in oil, drained
- 1 tbsp red wine vinegar
- 1 small garlic clove
- 30g parmesan, finely grated
Instructions
- Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Briefly melt the butter in the microwave, then place the rye bread pieces on a baking tray. Pour over the melted butter, sprinkle with a pinch of salt, toss well, and bake for 15-20 minutes until the bread is crisp.
- Step 2: Arrange the trout fillets on a foil-lined baking tray, drizzle with olive oil, and lightly season. Bake in the oven for 8-10 minutes until the fish is tender and cooked through.
- Step 3: Combine the mayonnaise, anchovies, red wine vinegar, garlic clove, and finely grated parmesan in a blender. Blend until smooth, then season the dressing to taste.
- Step 4: Place the sliced romaine lettuce in a large bowl. Pour over the dressing and toss to coat evenly. Add the croutons and mix gently to combine.
- Step 5: Divide the dressed salad between two plates. Flake the baked trout over the top and garnish with parmesan shards. Serve immediately.
Tips & Variations
- Substitute rye bread with sourdough or whole wheat for different crouton textures.
- For added crunch, toast the croutons a little longer but watch carefully to avoid burning.
- Use salmon if you prefer a richer flavor, or try smoked trout for a smoky twist.
- Add a squeeze of lemon juice to the dressing for extra brightness.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and mix just before serving. Reheat the trout gently in a low oven or enjoy it cold. Avoid storing the dressed salad to prevent the lettuce from wilting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this salad?
Yes, salmon or even cooked white fish like cod can be used as substitutes, but trout pairs exceptionally well with the Caesar flavors.
How do I make the dressing if I don’t have a blender?
You can finely mince the garlic and anchovies, then whisk all dressing ingredients together until smooth. Alternatively, use a food processor or an immersion blender if available.
PrintTrout Caesar Salad Recipe
A refreshing and elegant Trout Caesar Salad featuring crispy rye bread croutons, tender baked trout fillets, and a creamy homemade anchovy parmesan dressing, tossed with crisp romaine lettuce and finished with parmesan shards. Perfect for a light lunch or dinner with a delightful balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Western
Ingredients
Croutons
- 2 tbsp butter, melted
- 125g rye bread, cut into 1.5cm pieces
- Pinch of salt
Fish
- 2 x 110g fillets of trout or salmon
- 1 tbsp olive oil
- Salt and pepper, to taste
Salad and Dressing
- 2 romaine lettuce heads, cut into 2cm-thick slices
- 30g parmesan, cut into shards
- 4 tbsp mayonnaise
- 2 anchovies in oil, drained
- 1 tbsp red wine vinegar
- 1 small garlic clove
- 30g parmesan, finely grated
Instructions
- Make the Croutons: Briefly melt the butter in the microwave. Spread the rye bread pieces onto a baking tray, pour the melted butter over, sprinkle with a pinch of salt, and toss well to coat. Bake in a preheated oven at 200C/180C fan/gas 6 for 15-20 minutes until the bread becomes crisp and golden.
- Cook the Fish: Place the trout fillets on a foil-lined baking tray, drizzle with olive oil, and season lightly with salt and pepper. Bake in the same oven for 8-10 minutes until the fish is tender and cooked through.
- Prepare the Dressing: Add mayonnaise, anchovies, red wine vinegar, garlic clove, and finely grated parmesan to a blender. Blend until smooth and season to taste with salt and pepper if desired.
- Toss the Salad: In a large mixing bowl, combine the sliced romaine lettuce with the dressing, tossing to coat thoroughly. Mix the freshly baked croutons into the salad, ensuring they are well-coated with the dressing.
- Assemble and Serve: Divide the dressed salad between two plates. Flake the baked trout over the top of each salad and garnish with parmesan shards. Serve immediately to enjoy the contrasting textures and flavors.
Notes
- For a richer flavor, use fresh anchovies or preserved anchovies packed in oil.
- If trout is unavailable, salmon is a suitable alternative.
- To reduce salt intake, adjust seasoning in the dressing and fish accordingly.
- The croutons can be made ahead and stored in an airtight container for up to two days.
- Serve with a crisp white wine for a perfect pairing.
Keywords: Trout Caesar Salad, baked trout, homemade Caesar dressing, rye bread croutons, romaine lettuce salad, parmesan, anchovy dressing
