Smoked Seafood Salad

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Tags: salad


Horseradish Vinaigrette


  • 8 Small Yukon Gold Potatoes
  • 2 oz Smoked Trout (flaked) or other smoke seafood
  • 1 head Romaine heart, chopped
  • 1/2 Heads of Friseé
  • 1/8 Cup Parsley Chiffonade
  • 1 Tbsp chopped almonds
  • Salt and Pepper to taste


Horseradish Vinaigrette

  • Peel Horseradish and dice.
  • Put into blender with the rice vinegar and lemon grapeseed oil. Blend until smooth.


  • Blanch potatoes until just done in salted water and shock to stop the cooking process.
  • When cool cut into quarters.
  • Trim friseé of all dark green and stem ends and separate.
  • In a salad or mixing bowl combine smoked seafood, potato, friseé and parsley.
  • Season with salt and pepper and toss.
  • Add enough vinaigrette to coat all ingredients and taste.
  • Adjust seasoning or add more vinaigrette. Enjoy!


Use any smoked, firm seafood as desired. 

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