Spanish-inspired Smoked Trout Salpicon Recipe

[Saviolo]

Salpicón is a Spanish dish usually including chopped veggies, potato, and some kind of shredded or chopped meat held together with an oil and vinegar-based dressing. The word itself means "hodgepodge" or "medley." For our recipe, we used a beautiful hot-smoked trout that we were able to source locally, but you can use any kind of smoked fish, or even some other kind of canned seafood chopped nice and fine. shredded or pulled meat would also work fine in this recipe.

There are a few alterations you can make to adjust the flavour profile. You can switch up the veggies you use, and add or remove herbs or spices to your tastes. Really nice party food that went over very well at the birthday party we brought it to. A perfect summer dish, refreshing and light.

[Phentex]

1. Did you serve it with crackers or toast?

This sounds delicious! What do you put it on or do you just eat as a side?

[Saviolo]

2. We had it as a sort of dip at a party.

We served it with really nice pita chips and tortilla chips at someone's birthday party.

With some of the leftovers I did a sort of tuna melt thing with it. Nice slice of sourdough boule, a little bit of grainy mustard, a generous heaping of the salpicon, some thinly sliced fresh tomato, and some cheddar cheese in the toaster oven. It was delicious!

[Phentex]

3. Sounds great!

Thanks for the recipe!