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Photo of Smoked trout salad with cranberries by WW

Smoked trout salad with cranberries

9 - 10
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
Dried cranberries add a deliciously tart taste to a quick salad topped with creamy cottage cheese and smoked trout.


Dried cranberries

40 g, (2 tbs)

Hot smoked trout

200 g

Mixed salad leaves

4 cup(s), (120g)

Snow peas

80 g, (trimmed, shredded)

Lebanese cucumber

½ medium, halved, thinly sliced

Green capsicum

½ small, thinly sliced

97% fat-free cottage cheese

80 g, (1/3 cup)

Olive oil

2 tsp


2 tbs, white wine


  1. Place the cranberries in a small bowl and pour over ⅓ cup (80ml) boiling water. Soak for 5 minutes. Drain.
  2. Meanwhile, remove and discard the skin and bones from the trout. Flake the flesh into chunks.
  3. Combine the lettuce, snow peas, cucumber and capsicum in a medium bowl. Place the salad on serving plates and top with the trout and cottage cheese. Whisk the oil and vinegar in a small bowl. Serve salad sprinkled with drained cranberries and drizzled with dressing.


SERVING SUGGESTION: Wholegrain bread roll (50g roll per serve).