Alive and Cooking

Smoked Trout Persimmon Waldorf

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150 g smoked trout

2 persimmon, finely diced

Handful pecans

2 sticks celery, finely chopped

Sprinkle salt and pepper

3 tbsp mayonnaise

Extra virgin olive oil


In a bowl, mix together the persimmon, pecans, celery, a sprinkle of salt and pepper, mayonnaise and a good splash of oil.

Break the trout into chunks, combine with the other ingredients and serve.

Smoked Trout Persimmon Waldorf