Smoked Trout and Celeriac Waldorf Salad

Smoked Trout and Celeriac Waldorf Salad


Paying fitting homage to its opulent namesake, our take on a classic Waldorf salad with smoked trout is packed with delicious ingredients; ideal as an accompaniment or main meal.

Serves 4 people


  • 1 packet of RR. Spink & Sons kiln roast trout
  • 12 Walnuts
  • 2 tbsp of caster sugar
  • 1 Braeburn apples
  • 2 sticks of celery plus celery leaves
  • ¼ Celariac
  • 2 tbsp golden raisins
  • 1 clementine juice and zest
  • 1 tbsp low fat Greek yogurt
  • Small bunch of flat leaf parsley roughly chopped
  • Cracked black pepper
  • Salt

“This fish salad recipe is a winner at any time of year.” Scott Fraser, RR. Spink & Sons chef


  1. In a non-stick saucepan add the sugar and 2 tbsp of water.
  2. Bring to the boil and add the walnuts.   Reduce the syrup until it coats the walnuts. Pour onto a non-stick tray and allow to cool.
  3. To make the salad, slice the celery into 1/2cm discs, the celeriac into thin slices and the apple in to half-moon slices.
  4. Mix these with the clementine juice, zest, golden raisins, salt and black pepper.
  5. Place the salad into a serving with dots of Greek yogurt, flat parsley and flakes of trout.

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