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Smoked Trout, Orzo & Asparagus Salad

    Smoked Trout, Orzo & Asparagus Salad by Janette Mitchell

    Prep time 20 mins |   Serves 4



    • 1 ½ cups dried orzo
    • 1 can (110g) smoked trout, drained and cut into bite size pieces
    • 1 bunch of fresh asparagus, thinly sliced
    • 1 pint cherry tomatoes, cut into quarters
    • 150g feta cheese, crumbled
    • 4 tbsp drained and rinsed capers
    • 1/2 lemon, juiced
    • 1/3 cup olive oil
    • 1/8 cup chopped fresh dill
    • ¼ tsp salt
    • fresh ground pepper



    1. Cook orzo according to package directions. Rinse with cold water until the pasta has cooled down completely. Drain well.
    2. While the orzo is cooking, drain the trout, and the capers and place in a medium sized bowl.
    3. Cut up the tomatoes and feta and add to the bowl.
    4. For the asparagus, no need to cook this. Remove the rough ends and then cut the asparagus in half. Using a potato peeler, peel the asparagus onto a cutting board, and then cut the grated pieces into bite size lengths. Another option is to thinly slice with a knife, but your knife should be super sharp.
    5. In a small bowl mix the salad dressing (oil, lemon, dill, salt & pepper).
    6. Add the cooked, rinsed and cooled orzo to the medium bowl with other salad ingredients, add the dressing and mix until all the orzo is coated. Serve at room temperature.


    Cook’s notes:
    – If you can’t find smoked trout, you can swap smoked salmon. The smokiness of the fish is what brings this dish to life.


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