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U.S. Highbush Blueberry Council

Blueberry Salad with Smoked Trout

Blueberry Salad with Smoked Trout

Blueberry Salad with Smoked Trout

Blueberry Salad with Smoked Trout

Recipe: Blueberry Salad with Smoked Trout

Chef Marc Meyer, Five Points, New York City

Ingredients

  • Arugula: 6 ounces (11 cups)
  • Smoked trout fillets, skinned,: 4 each (4 ounces each)
  • Broken into medium pieces
  • Fresh blueberries: 1 ½ cups
  • Extra virgin olive oil: 6 tablespoons
  • White balsamic vinegar: 3 tablespoons
  • Coarsely chopped fresh mint leaves: 1 tablespoon
  • Salt: ½ teaspoon
  • Ground black pepper: ¼ teaspoon

Instructions

  1. In a bowl, combine arugula, trout and blueberries
  2. In a small cup, combine oil, vinegar, mint, salt and pepper
  3. Divide salad onto 4 chilled plates
  4. Drizzle each serving with dressing

Number of servings (yield): 4

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