Smoked Trout Platter With Dill Sauce and Pickled Onions

smoked-trout-platter
Photo by Mitchell Feinberg
Smoked Trout Platter With Dill Sauce and Pickled Onions 2.3 13 5 1
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  • Serves 10
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 205 calories
    • Fat 4 g
    • Sat Fat 1 g
    • Cholesterol 28 mg
    • Sodium 403 mg
    • Protein 16 g
    • Carbohydrate 25 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 66 mg

In a medium bowl, combine the onion, vinegar, and ¼ teaspoon salt. Let sit, tossing occasionally, until softened, 30 to 60 minutes.

In a small bowl, mix together the yogurt, dill, and ¼ teaspoon each salt and pepper.

Serve the trout with the bread, yogurt sauce, pickled onions, cucumber, and lemon wedges.

Ingredients

  1. Check 1 medium red onion, thinly sliced
  2. Check ¼ cup red wine vinegar
  3. Check kosher salt and black pepper
  4. Check 1 cup plain low-fat Greek yogurt
  5. Check 2 tablespoons chopped fresh dill
  6. Check ¾ pound smoked trout fillets
  7. Check 1 pound rye bread, sliced
  8. Check 1 English cucumber, thinly sliced
  9. Check lemon wedges, for serving

Directions

  1. In a medium bowl, combine the onion, vinegar, and ¼ teaspoon salt. Let sit, tossing occasionally, until softened, 30 to 60 minutes.
  2. In a small bowl, mix together the yogurt, dill, and ¼ teaspoon each salt and pepper.
  3. Serve the trout with the bread, yogurt sauce, pickled onions, cucumber, and lemon wedges.