Trout Caesar Salad

Recipe by
Chef Charlotte Langley

By replacing anchovies with Scout Trout, we’ve taken this classic salad out of the ocean and down to the river. Eat it with some crusty garlic bread and a glass of chilled Chardonnay.

Cook time: 30 min
Difficulty: Beginner
Serves: 4


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1 head of romaine lettuce
1/2 cup croutons
100gm double smoked bacon
4 egg yolks
1 liter olive oil
2 TBSP Dijon Mustard
1 lemon (zest and juice) 
1 cup parmesan
1 tin of Scout Rainbow Trout

Cooking Instructions:

1. In blender combine the egg yolks, zest and juice of 1 lemon and the parmesan. 

2. Slowly drizzle oil into running blender until the dressing is thick and emulsified. Adjust seasoning to taste and set aside. 

3. In a medium sized frying pan, cut the bacon into small bite sized pieces and render all fat out. 

4. Toss roughly chopped romaine in a bowl with croutons, bacon and 1/2 a cup of dressing to start. 

5. Top with Scout's Rainbow Trout, a squeeze of lemon and a touch of parmesan. Save leftover dressing for another night, or tomorrow's lunch.