Trout Salad

Simple, clean flavors with beautiful color – that’s what I think of when I think of Italian food. My mother-in-law sent this picture over from Italy and I felt like I was back there —fortunately I was lucky enough to be at the house when Attilio (Andrea’s uncle) would drop off the trout that he had caught that day. Then witness Daniela cleaning them by the fountain in the front of the farmhouse, whipping up a simple yet magical dish for dinner that night. Here’s her latest creation!


My brother-in-law is a passionate fisherman but doesn’t like cooking the trout he catches. He punctually shows up at my house with his catch. These fish that have lived the fresh and clear waters of the upper part of the Tagliamento river are very good. Fario, Iridea, Marmorata are the varieties. A few days ago, before summer ends, I wanted to try this salad. My guests enjoyed it very much, so I thought I’d propose the recipe.

Trout Salad

Recipe by Daniela Francescutto


Prep time


Cooking time




  • 2 trout around 400g each

  • 1 carrot

  • 1\2 onion

  • 2 white stalks of celery

  • 1 bay leaf

  • 1 red pepper

  • 1 yellow pepper

  • 1 scallion

  • 4 medium yellow potatoes

  • 5 tablespoons of extra virgin olive oil

  • 1 handful of capers under salt, cleaned in cold water

  • Fine and course salt

  • Pepper

  • Water

  • Vinegar


  • In a pan large enough to hold the fish, add the onion, carrot, 1 stalk of celery, bay leaf, and a small handful of course salt, enough water to cover the fish. Bring to a boil.
  • Wash the potatoes and cook them with the skin on in plenty of cold water for 30 minutes.
  • Gut the trout, wash the belly of the fish with a little vinegar. Rise with water. Inset into the pot and cook for 20 minutes.
  • While the trout are cooking, cut the peppers in half, clean out the seeds, wash them and cut them into small squares. Also cut the celery stalk and the onion into small pieces. In a bowl, group the vegetables, add the capers, season with salt (a little) and pepper 3 tablespoons olive oil.
  • Put the fillets in a large serving dish, arrange the vegetable mixture on top
  • Remove the potatoes from the water and let them cool. Remove the peel, cut them into rings and arrange them around the fish preparation, add a little pepper and salt and two tablespoons of oil.
  • Serve at the table. This dish can be served both warm and cold.

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