Smoked Trout Salad With Dill Yogurt Dressing

Prep Time 15

Cook Time 0

For salad:

For pickled onions:

for lemon dill yogurt dressing:

I’m not giving exact measurements because it depends on how hungry you are or how many you’re needing to feed! The dressing will make enough for about 4 servings.
Prepare all veggies by slicing cucumbers, snap peas, fennel (or celery– I’m just not a fan), avocado, and radishes. You can use any kind of greens here.
For the pickled onions, slice red onion thinly and place into a bowl or jar. Cover about 3/4 of the way with apple cider vinegar and then the other 1/4 with water. Add a generous pinch of sea salt and mix/shake just lightly. Let sit out for at least 20 minutes for a quick pickle, or a couple hours if you have the time. Then store in a jar in the fridge for up to 2 weeks. It’s nice to make a batch so you have them on hand!
For the dressing, mixed all ingredients in a bowl.
Toss all ingredients (besides trout) with dressing and then top with trout + more dill or tops of fennel, if you want. Best eaten right away, but dressing will last for a couple weeks in the fridge.