Smoked Kolopore Springs Trout on Arugula

This combination is one dish two ways. Open-faced toasts or this perfect lunch or light dinner salad. Local smoked trout is a key fridge pantry item.



  • 5 cups or 2 generous handfuls of baby arugula

  • 1 side smoked trout, skin removed, divided into 4 chunks



  • juice of 1 lemon (about 1/4 cup)

  • Zest of 1 lemon

  • 1/2 cup olive oil

  • 1/2 shallot, finely diced

  • 1 tsp honey


Whisk to combine vinaigrette ingredients in a measuring cup. In a shallow bowl add arugula, toss to coat with vinaigrette. Layer trout on top.

Cooks note: Try swapping apple cider vinegar for lemon juice as a vinaigrette alternative. You could also use frisee or other greens of your choice.
















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