Introduction

This Trout Caesar Salad offers a fresh twist on a classic favorite, combining tender baked trout with crunchy homemade croutons and a rich, flavorful dressing. It’s perfect for a light lunch or a satisfying dinner that feels both elegant and easy to prepare.

Trout Caesar Salad Recipe - Recipe Image

Ingredients

2 tbsp butter, melted
125g rye bread, cut into 1.5cm pieces
2 x 110g fillets of trout or salmon
1 tbsp olive oil
2 romaine lettuce heads, cut into 2cm-thick slices
30g parmesan, cut into shards
4 tbsp mayonnaise
2 anchovies in oil, drained
1 tbsp red wine vinegar
1 small garlic clove
30g parmesan, finely grated

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. To make the croutons, melt the butter briefly in the microwave. Place the rye bread pieces on a baking tray, pour over the melted butter, sprinkle a pinch of salt, toss well to coat, and bake for 15-20 minutes until crisp.
Step 2: Line another baking tray with foil and arrange the trout fillets on it. Drizzle with olive oil and lightly season. Bake in the oven for 8-10 minutes until the fish is tender and cooked through.
Step 3: Prepare the dressing by combining the mayonnaise, anchovies, red wine vinegar, garlic, and finely grated parmesan in a blender. Blend until smooth, then season to taste.
Step 4: Place the romaine lettuce in a large mixing bowl and pour over the dressing. Toss well to coat the leaves evenly.
Step 5: Add the croutons to the dressed lettuce and toss gently. Divide the salad between two plates, flake the cooked trout over the top, and finish with parmesan shards as a garnish.

Tips & Variations

For a smoky flavor, try using smoked trout fillets instead of fresh trout or salmon.
Use sourdough bread instead of rye for croutons if you prefer a milder flavor.
Skip the blender and finely mince the anchovies and garlic by hand for a chunkier dressing texture.
Add a squeeze of fresh lemon juice to the dressing for extra brightness.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator. The cooked trout and croutons keep well for up to 2 days, though croutons are best eaten fresh to retain their crunch. Reheat the trout gently in the oven or microwave before serving. Avoid storing the salad already dressed to prevent soggy lettuce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salmon instead of trout?

Yes, salmon is a great alternative and works well with the flavors in this salad. Just adjust cooking time as needed to ensure it is cooked through but still moist.

How can I make the dressing healthier?

You can substitute mayonnaise with Greek yogurt or a lighter dressing base to reduce fat while keeping the creamy texture.

Trout Caesar Salad Recipe

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★★★★★

4.5 from 120 reviews

This Trout Caesar Salad is a fresh and flavorful twist on the classic Caesar salad, featuring tender baked trout fillets, crispy homemade rye bread croutons, and a creamy anchovy-parmesan dressing. The combination of buttery croutons, crisp romaine lettuce, and savory fish makes for a light yet satisfying meal perfect for lunch or dinner.

Author: Elias
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Salad
Method: Baking
Cuisine: European

Ingredients

Scale

Croutons

2 tbsp butter, melted
125g rye bread, cut into 1.5cm pieces
Pinch of salt

Fish

2 x 110g fillets of trout or salmon
1 tbsp olive oil
Salt and pepper, to season

Salad

2 romaine lettuce heads, cut into 2cm-thick slices
30g parmesan, cut into shards

Dressing

4 tbsp mayonnaise
2 anchovies in oil, drained
1 tbsp red wine vinegar
1 small garlic clove
30g parmesan, finely grated

Instructions

Make the croutons: Preheat the oven to 200C/180C fan/gas 6. Briefly melt the butter in the microwave. Place the rye bread pieces on a baking tray, pour over the melted butter, sprinkle with a pinch of salt, and toss well to coat. Bake in the oven for 15-20 minutes until the bread pieces are crisp and golden.
Cook the fish: Line a baking tray with foil and arrange the trout (or salmon) fillets on it. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 8-10 minutes until the fish is tender and cooked through.
Prepare the dressing: Place the mayonnaise, drained anchovies, red wine vinegar, garlic clove, and finely grated parmesan into a blender. Blend until smooth, then season to taste with salt and pepper if needed.
Toss the salad: In a large mixing bowl, add the sliced romaine lettuce. Pour over the dressing and toss thoroughly to coat all the leaves evenly.
Assemble the salad: Mix the freshly baked croutons into the dressed lettuce, tossing gently. Divide the salad mixture evenly between two plates.
Finish and serve: Flake the baked trout over the salad on each plate. Top with extra parmesan shards as a garnish. Serve immediately for the best texture and flavor.

Notes

Rye bread croutons add a robust flavor but you can substitute with any crusty bread.
Using trout gives a delicate flavor, but salmon is a great alternative.
The dressing blends anchovies for umami, so adjust quantity if you prefer a milder taste.
For a lighter salad, use low-fat mayonnaise or substitute with Greek yogurt.
Serve immediately after dressing so the lettuce stays crisp.

Keywords: Trout Caesar salad, baked trout salad, homemade croutons, anchovy dressing, romaine lettuce salad