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Smoked Trout and Tabbouleh Salad

A twist on the Lebanese speciality tabbouleh. Make sure your tomatoes are really ripe and chop them carefully so they jewel the salad rather then looking squashed.


  • 50g/2oz medium bulgar wheat

  • 2 tsp lemon juice

  • 2 garlic cloves, crushed

  • good pinch ground allspice

  • 4 tbsp extra virgin olive oil

  • 350g/12oz ripe tomatoes, halved, seeded and diced

  • 4 spring onions, very finely shredded on the diagonal

  • the picked leaves from 3 x 20g packet fresh flat-leaf parsley, roughly chopped

  • 4 tbsp roughly chopped fresh mint

  • 1/4 preserved lemon, seeds removed and very finely chopped

  • 300g/10oz smoked trout fillets or mackerel

  • 3 tbsp Greek yoghurt

  • 1 tsp chopped fresh dill


  • 1.

    Place the bulgar wheat in a large bowl and cover with hot water, then leave to stand for about 20 minutes to swell up. Tip into a sieve and allow to drain.

  • 2.

    Meanwhile, make the dressing. Place the lemon  in a screw-topped jar with the garlic and allspice. Season to taste and shake until the salt has dissolved. Add the olive oil and shake again until well combined.

  • 3.

    Tip the drained bulgar wheat into a bowl and add the tomatoes, spring onions, parsley, mint and preserved lemon. Pour over the dressing and stir gently until well combined.

  • 4.

    Flake the smoked trout fillets into large chunks, discarding any skin and bone and then fold gently through the bulgar wheat mixture, reserving a few nice chunks for the top of each serving.

  • 5.

    To serve, divide the smoked trout and tabbouleh salad among serving plates and scatter the reserved trout on top. Mix the Greek yoghurt in a small bowl with the dill and enough water to give the consistency of pouring cream. Season to taste and drizzle on top.

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