Make-Ahead Smoked Trout Salad Jars

Soak Up the Rest of Summer with Make-Ahead Smoked Trout Salad Jars

Summer might be winding down, but there’s still plenty of sunshine left to enjoy. Whether you’re heading to the lake, packing for the beach, or just craving something fresh and family-friendly at home, these Make-Ahead Smoked Trout Salad Jars are the perfect way to eat well without the fuss.

If you’re not usually a fan of “fish” because it tastes too fishy - this recipe is for you. Sugartown Smoked Specialties’ Smoked Trout is mild, rich in Omega-3s, naturally gluten-free, dairy-free, and even comes with a bonus: the trout skin can be saved and frozen as a healthy treat for your pup.

Why Salad Jars?

They’re portable, customizable, and stay fresh until you’re ready to eat. Pack them in a cooler for the beach, toss them in the fridge for easy weekday lunches, or bring them along to a picnic. Just shake, pop the lid, and enjoy.

White Balsamic vs. Balsamic Dressing

Unlike traditional dark balsamic (aged 12 years), white balsamic vinegar is the vinegar of the summer! It’s lighter, sweeter, and won’t discolor your salad. White balsamic vinegar, blends white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening. It adds brightness without overpowering the delicate flavors of trout, fresh greens, and summer produce like how citrus brightens a salad. Open up your mind with the white wine of vinegars.  Plus, this dressing couldn’t be easier to make - just shake it up in a mason jar!

White Balsamic Dressing Ingredients:

• 2 tsp honey
• ½ tsp Dijon mustard
• ½ cup + 1 tsp white balsamic vinegar
• ½ small shallot, diced
• ¼ cup extra virgin olive oil (try a Sicilian variety, like DiBruno Bros.)
• ¼ cup avocado oil
  
• ¼ tsp black pepper
• ¼ tsp salt
• Optional: chopped fresh herbs (we like parsley & tarragon)

Instructions:

1. Add mustard and honey to the bottom of a mason jar.
2. Pour in the vinegar and stir in the diced shallot. Let sit for 20 minutes so flavors meld.
3. (Optional) Add fresh herbs for extra flavor. If making this for kids, skip the herbs (sometimes “extra greens in greens” can throw them off). For more flavor, add fresh herbs at this step to infuse.
4. Add both oils, salt, and pepper. Seal tightly and shake for 2 minutes until creamy.
5. Store in the fridge for up to 5 days, shaking before each use.

Farmer’s Market Salad Ingredients:

Pick these up from your local market (we love Lancaster County Farmers Market):

• ½ head iceberg lettuce
• ½ head green leaf lettuce
• 1 pint cherry tomatoes, cut in half
  
• 2 mini cucumbers, sliced
• 2 ears corn (white or bi-color)
• 1 filet Sugartown Hickory Smoked Rainbow Trout (or your favorite smoked fish)
• 4–5 pint-size mason jars with lids (1 for dressing if storing separately)

How to Prepare the Ingredients

Prepare and Trim Corn:

1. Husk the corn. Peel off the husks and remove the silky threads.
2. Boil water. Bring a large pot of water to a boil and add 4 teaspoons of salt—you should be able to taste the seasoning in the water.
3. Cook the corn. Add the cobs and boil for 8–10 minutes, until the kernels look plump and tender.
   
4. Cool. Remove the corn from the pot and set aside until cool enough to handle.
5. Trim kernels. Stand each cob upright on a cutting board. Using a sharp knife, slice downward in strips to remove the kernels, cutting close but not too deep into the cob.
6. Save the cobs (optional). Use leftover cobs to make a flavorful corn stock: simmer with chopped onion, 1 bay leaf, and ¼ teaspoon peppercorns until reduced by half. Cool, strain, and freeze for future soups like corn chowder or vegetable broth.
   

Clean and Store Lettuce for Meal Prep:

1. Cut with a serrated knife. Trim fresh green leaf or iceberg lettuce into thin, even slices.
2. Portion what you need. Place the cut greens in a large bowl, using what you need right away for your salad jars.
3. Save the rest. Keep the extra greens in the bowl for a quick salad later or the next day.
   
4. Keep it crisp. Lay a paper towel dampened with cold water over the top of the lettuce.
5. Store properly. Cover the bowl and refrigerate. Use within 2–3 days for the best crunch.

Preparing the Trout:

1. Remove the skin. Carefully peel the skin off the trout filet.
   
2. Flake the fish. Break the filet into small pieces for your salad.
3. Know the benefits. Trout is a lean protein rich in Omega-3s, which help keep you full longer.
   
4. Save the skin (optional). Freeze the skin and feed to your dog in small portions as a healthy treat.
5. Set aside. Reserve the flaked trout until ready to add to your salad.

Assemble the Salad Jars (2 Ways)

Option 1: Dressing in the Bottom (best if eating within ~2 hours):

1. Divide the dressing evenly among 4 pint-size mason jars.
2. Add sturdy veggies (cucumbers, tomatoes, corn) directly over the dressing to create a barrier.
3. Layer the protein by adding the trout.
4. Top with lettuce to fill the jar, leaving about 1 inch of headspace so there’s room to shake.
5. Seal & shake to serve. When you’re ready to eat, seal the lid and shake until everything is coated.

Option 2: Dressing on Top (keeps greens crisp for longer):

1. Start with lettuce: add a generous layer to fill the jar about halfway.
2. Add veggies and Sugartown’s Smoked Trout (cucumbers, tomatoes, corn, then trout).
3. Finish with more lettuce, again leaving about 1 inch of headspace for shaking.
4. Keep dressing separate until serving.
5. To eat: pour the dressing on top, seal, and shake to coat.

Serving note: Pop the lid and dig in - perfect for the beach, lake, or a picnic on the go.

These salad jars are made for easy summer living. Just grab, shake, and eat—whether you’re lakeside, at the beach, or relaxing in your backyard. Fresh, filling, and fun to share with family (and even the dog).

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