I have made this salad many times when I found good smoked trout, especially in the season when I find fresh valerian at the market. It’s not a quick crisis salad, but it’s easy to put together if you have the ingredients on hand. For the leaves, I use valerian (feldsalat), an autumn salad with small, thick leaves, found on the mixed salad shelf or sometimes directly from farmers.
Quick info
Total time: 30-35 minutes
Servings: 2-3
Difficulty: easy
Ingredients
2 medium carrots
2 green onions or 1 small red onion
100 g valerian (autumn salad/feldsalat)
3 eggs
4 champignon mushrooms
4 cherry tomatoes
100 g smoked trout fillet
1 tablespoon classic mustard (not Dijon)
2 tablespoons aceto bianco or light white vinegar
3 tablespoons extra virgin olive oil
salt, freshly ground pepper
1 teaspoon almond flakes (optional, lightly toasted beforehand)
Preparation method
1. Wash the valerian leaves well. If you have a salad spinner, it’s much quicker to drain them. The small leaves rinse easily under cold water, but they require patience to wash – they often have fine sand at the base.
2. Boil the eggs. I leave them for about 9 minutes after the water starts boiling for a firm yolk but not dry. After boiling, I put them in cold water and let them cool completely.
3. Peel the carrots and slice them thinly, lengthwise or diagonally, to cook quickly. Slice the mushrooms into suitable pieces (not as thin as paper).
4. In a small pan, put 1 tablespoon of olive oil and sauté the carrots for 2-3 minutes over medium heat. Add the mushrooms and leave them for another 3-4 minutes until they reduce slightly and gain color. Sprinkle a little salt and pepper, then turn off the heat. I don’t cook them too much, just enough to remain slightly crunchy.
5. Cut the green onion into rounds. If using red onion, slice it thinly.
6. Wash the cherry tomatoes and cut them into quarters.
7. Prepare the dressing: in a small bowl, put the mustard, aceto bianco, salt, pepper, and the rest of the oil (2 tablespoons). Mix well with a fork until combined.
8. Peel the eggs and cut them into quarters.
9. In a large bowl, put the valerian. Pour half of the dressing over the leaves and mix gently with your hand or two spatulas. I keep the rest of the dressing for the sautéed vegetables.
10. Add the slightly warm carrots and mushrooms to the salad, mixed with the other half of the dressing.
11. Over this mixture, add the onion, then the cut eggs, tomatoes, and the trout fillet broken by hand or cut into thick pieces. Finally, sprinkle the almond flakes (optional, lightly toasted in a dry pan).
12. Serve immediately, I do not recommend waiting long after adding the dressing.
Why I make this recipe often
I returned to this salad because it’s filling without being heavy. I love the contrast between the crunchy valerian and the smoked fish. It’s suitable for lunch and dinner. The ingredients are easy to keep cool separately if you want to assemble it on the spot. This salad is also a good solution for when there’s leftover smoked trout from another meal.
Tips and variations
Tips
Do not wash the valerian too early; it wilts if it stays wet. Drain the leaves well, otherwise the dressing won’t stick.
If you want the eggs to be easy to peel, cool them abruptly in cold water immediately after the boiling time is over.
The trout fillet is easier to break by hand, do not cut it directly on the board – it crumbles.
Substitutions
Valerian can be replaced with baby spinach, arugula, or green lettuce. The texture will differ, but it works.
You can swap the smoked trout for smoked salmon or smoked mackerel if you have it. The flavors will be a bit more intense.
Instead of aceto bianco, lemon juice works too, but add it gradually and taste to avoid it being too acidic.
The carrots can be left raw if you want a crunchier salad, or you can add radishes instead.
Variations
For a vegan salad, leave out the eggs and fish and add more mushrooms (brown, not just champignon).
You can add diced or sliced avocado for a creamier texture.
For a heartier version, add croutons made from toasted whole grain bread.
Serving ideas
It pairs well with a slice of whole grain bread or salty crackers.
It works well as a main dish for lunch, but it can also be a side dish alongside other fish dishes.
For a picnic, the ingredients can be kept separate and assembled on-site.
Frequently asked questions
What can I use instead of smoked trout if I don’t have it?
Smoked salmon, mackerel, or even smoked herring work well, but the taste will be different. If you don’t want smoked fish, you can try canned tuna.
Can I prepare the salad in advance?
The leaves and vegetables can be prepared 1-2 hours ahead, but do not add the dressing or fish until you serve. Once assembled with the dressing, the salad does not last long without losing its texture.
What can I replace valerian with?
The closest in texture is baby spinach. Green lettuce or even arugula leaves can be used, but they will change the flavor profile.
Can I skip sautéing the carrots and mushrooms?
Yes, both can be added raw, just sliced thinly. If you prefer a softer texture and sweeter taste, sauté them quickly in a little oil.
Are almonds necessary?
No, the almond flakes are just an addition for texture and a bit of crunch. You can skip them or use chopped nuts.
Nutritional values (estimated, per serving – for 3 servings)
Calories: 280-320 kcal
Protein: 19-20 g
Fats: 19-21 g
Carbohydrates: 11-13 g
Fiber: 4-5 g
The salad provides enough protein from the eggs and fish, healthy fats from the oil and almonds, plus fiber and minerals from the leaves and vegetables.
Storage and reheating
The leaves, eggs, sautéed vegetables, and fish can be stored separately in the fridge for 1-2 days. The dressing lasts 2-3 days in a small jar. Once mixed, the salad does not keep well – the leaves wilt and the texture is lost. If there’s leftover assembled salad, you can eat it the next day, but I do not recommend reheating (the smoked fish and eggs do not withstand reheating in the oven or microwave). The salad is meant to be consumed fresh, right after assembly.
Quick info
Total time: 30-35 minutes
Servings: 2-3
Difficulty: easy
Ingredients
2 medium carrots
2 green onions or 1 small red onion
100 g valerian (autumn salad/feldsalat)
3 eggs
4 champignon mushrooms
4 cherry tomatoes
100 g smoked trout fillet
1 tablespoon classic mustard (not Dijon)
2 tablespoons aceto bianco or light white vinegar
3 tablespoons extra virgin olive oil
salt, freshly ground pepper
1 teaspoon almond flakes (optional, lightly toasted beforehand)
Preparation method
1. Wash the valerian leaves well. If you have a salad spinner, it’s much quicker to drain them. The small leaves rinse easily under cold water, but they require patience to wash – they often have fine sand at the base.
2. Boil the eggs. I leave them for about 9 minutes after the water starts boiling for a firm yolk but not dry. After boiling, I put them in cold water and let them cool completely.
3. Peel the carrots and slice them thinly, lengthwise or diagonally, to cook quickly. Slice the mushrooms into suitable pieces (not as thin as paper).
4. In a small pan, put 1 tablespoon of olive oil and sauté the carrots for 2-3 minutes over medium heat. Add the mushrooms and leave them for another 3-4 minutes until they reduce slightly and gain color. Sprinkle a little salt and pepper, then turn off the heat. I don’t cook them too much, just enough to remain slightly crunchy.
5. Cut the green onion into rounds. If using red onion, slice it thinly.
6. Wash the cherry tomatoes and cut them into quarters.
7. Prepare the dressing: in a small bowl, put the mustard, aceto bianco, salt, pepper, and the rest of the oil (2 tablespoons). Mix well with a fork until combined.
8. Peel the eggs and cut them into quarters.
9. In a large bowl, put the valerian. Pour half of the dressing over the leaves and mix gently with your hand or two spatulas. I keep the rest of the dressing for the sautéed vegetables.
10. Add the slightly warm carrots and mushrooms to the salad, mixed with the other half of the dressing.
11. Over this mixture, add the onion, then the cut eggs, tomatoes, and the trout fillet broken by hand or cut into thick pieces. Finally, sprinkle the almond flakes (optional, lightly toasted in a dry pan).
12. Serve immediately, I do not recommend waiting long after adding the dressing.
Why I make this recipe often
I returned to this salad because it’s filling without being heavy. I love the contrast between the crunchy valerian and the smoked fish. It’s suitable for lunch and dinner. The ingredients are easy to keep cool separately if you want to assemble it on the spot. This salad is also a good solution for when there’s leftover smoked trout from another meal.
Tips and variations
Tips
Do not wash the valerian too early; it wilts if it stays wet. Drain the leaves well, otherwise the dressing won’t stick.
If you want the eggs to be easy to peel, cool them abruptly in cold water immediately after the boiling time is over.
The trout fillet is easier to break by hand, do not cut it directly on the board – it crumbles.
Substitutions
Valerian can be replaced with baby spinach, arugula, or green lettuce. The texture will differ, but it works.
You can swap the smoked trout for smoked salmon or smoked mackerel if you have it. The flavors will be a bit more intense.
Instead of aceto bianco, lemon juice works too, but add it gradually and taste to avoid it being too acidic.
The carrots can be left raw if you want a crunchier salad, or you can add radishes instead.
Variations
For a vegan salad, leave out the eggs and fish and add more mushrooms (brown, not just champignon).
You can add diced or sliced avocado for a creamier texture.
For a heartier version, add croutons made from toasted whole grain bread.
Serving ideas
It pairs well with a slice of whole grain bread or salty crackers.
It works well as a main dish for lunch, but it can also be a side dish alongside other fish dishes.
For a picnic, the ingredients can be kept separate and assembled on-site.
Frequently asked questions
What can I use instead of smoked trout if I don’t have it?
Smoked salmon, mackerel, or even smoked herring work well, but the taste will be different. If you don’t want smoked fish, you can try canned tuna.
Can I prepare the salad in advance?
The leaves and vegetables can be prepared 1-2 hours ahead, but do not add the dressing or fish until you serve. Once assembled with the dressing, the salad does not last long without losing its texture.
What can I replace valerian with?
The closest in texture is baby spinach. Green lettuce or even arugula leaves can be used, but they will change the flavor profile.
Can I skip sautéing the carrots and mushrooms?
Yes, both can be added raw, just sliced thinly. If you prefer a softer texture and sweeter taste, sauté them quickly in a little oil.
Are almonds necessary?
No, the almond flakes are just an addition for texture and a bit of crunch. You can skip them or use chopped nuts.
Nutritional values (estimated, per serving – for 3 servings)
Calories: 280-320 kcal
Protein: 19-20 g
Fats: 19-21 g
Carbohydrates: 11-13 g
Fiber: 4-5 g
The salad provides enough protein from the eggs and fish, healthy fats from the oil and almonds, plus fiber and minerals from the leaves and vegetables.
Storage and reheating
The leaves, eggs, sautéed vegetables, and fish can be stored separately in the fridge for 1-2 days. The dressing lasts 2-3 days in a small jar. Once mixed, the salad does not keep well – the leaves wilt and the texture is lost. If there’s leftover assembled salad, you can eat it the next day, but I do not recommend reheating (the smoked fish and eggs do not withstand reheating in the oven or microwave). The salad is meant to be consumed fresh, right after assembly.