Smoked Salmon (Or Trout) Salad in Pita Pockets

READY IN: 20mins
Recipe by twissis

This great no-cook recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series is packed w/flavor + texture & perfect for a light lunch, patio party fare & to-go occasions (Time includes 15 min to shred, grate & chop ingredients). *Enjoy*

Top Review by JackieOhNo

Fabulous lunch salad! I made this almost exactly as posted except, since I expected the salad to last a few days in the refrigerator, I did not mix in any lettuce. I mixed all the other ingredients together (I used salmon), and on the day I was eating it, I packed some lettuce with my pita to stuff with the salad. It was absolutely delightful! I never would have thought of these ingredient combinations. Can't wait to try it with trout! Thanks for sharing.

Ingredients Nutrition

Directions

  1. Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
  2. Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
  3. Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
  4. NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).

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