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Food & Home

Snack Plate with Smoked Trout Salad and Beets Vinaigrette

Sometimes you just need a snack-y plate with little bits and bobs to graze on through your lunch break. This recipe has veggies—a light beet salad, endive, and celery—plus some protein from the trout to keep you satisfied until dinner. Round it out with a few grain-free crackers, olives, and nuts for texture, saltiness, and variety. Or change up the accoutrements based on what you have on hand.

Serves 2

For the beets vinaigrette:

2 medium beets, diced into bite-size pieces

½ small shallot, minced

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

kosher salt

For the trout salad:

4 ounces smoked trout

¼ cup soy-free vegenaise

1 tablespoon capers

1 heaping tablespoon minced fresh herbs (any combination of chives, tarragon, parsley, or dill would be great)

½ small shallot, minced

zest and juice of ½ lemon

kosher salt and freshly cracked black pepper

Serve with:

olives

endive

grain-free crackers

celery

nuts

1. First make the beets vinaigrette. Combine all the ingredients in a small mixing bowl. Taste and adjust seasoning accordingly.

2. Make the trout salad. Combine all ingredients in a small mixing bowl and season to taste with salt and freshly cracked black pepper.

3. Assemble the snack plate. Put out a little ramekin each for the beet vinaigrette, trout salad, and olives. Then fill out the rest of the plate with endive, grain-free crackers, celery, and nuts.