Smoked trout and endive salad

By Lauren Haddad-Olivet

This seasonal salad uses the first radishes of spring, the last apples of autumn, smoked trout from the winter, and the bitter endives that see us from winter to late spring. The recipe was posted by Michigan-born blogger who now lives in Switzerland, Lauren Haddad-Olivet. But the original recipe was conceived by her grand-père Loulou who used to say, “Une année c’est comme une glace à l’eau, ça fond vite.”
Serves 2


  • 3 small endives, chopped
  • 1/2 sweet apple, diced
  • 2 handfuls radishes, chopped in half
  • 1/2 fillet of smoked trout or another smoked white-fish, sliced in small pieces
  • 4 tablespoons yogurt
  • 2 teaspoons grainy mustard
  • 4 tablespoons olive oil
  • Juice of 1 lemon
  • Salt & pepper


Chop the endives, apple, and radishes and put them in a large salad bowl.

Slice fish into small, bite-sized pieces and add to bowl.

Mix yogurt, mustard, oil, lemon and salt and pepper in a jar. Shake it until it has emulsified.

Pour it over salad, mix and enjoy.