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U.S. Highbush Blueberry Council

Blueberry Salad with Smoked Trout

Blueberry Salad with Smoked Trout

Recipe by Chef Marc Meyer, Five Points, New York City


  • 6 ounces (11 cups) arugula
  • 4 each (4 ounces each) smoked trout fillets, skinned (broken into medium pieces)
  • 1 ½ cups fresh blueberries
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon coarsely chopped fresh mint leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  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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