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SMOKED TROUT AND EGG SALAD

Egg salad lovers rejoice! Here's an egg salad with bits of smoked rainbow trout and a Greek-style olive tapenade. You won't be able to stay away from this egg salad once you have a taste!
Prep Time40 minutes
Total Time38 minutes
Cuisine: American
Servings: 6

Ingredients

  • 1 4- ounce smoked trout fillet packaged
  • 6 large organic boiled eggs peeled and chopped
  • 6 tablespoons reduced-fat mayonnaise with olive oil
  • 1 tablespoon chopped Greek-style olive tapernade from the deli or chopped, Greek-style olives
  • 1 ribbed celery chopped fine
  • 1 sprig of fresh celery leaves chopped
  • Cracked pepper to taste
  • Parley or celery leaves as garnish

Instructions

  • If the smoked trout has skin, remove it with a knife. Insert the knife under the skin and slide the knife carefully to detach the skin from the meaty portion of the fish. In some cases, the skin will detach easily with gentle pulling.
  • Slice the fillet into ⅛' size cubes. Put trout aside.
  • In a medium-sized bowl, add chopped eggs, mayonnaise, and all other ingredients in the order shown in the recipe.
  • Spoon Smoked Trout and Egg Salad into a serving bowl and garnish with flat-leaf parsley or celery leaves.
  • Serving Suggestion: Serve in sandwiches or on lettuce leaves.