F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Smoked Trout and Bacon Pitas
© Pernille Pedersen

Smoked Trout and Bacon Pitas

  • TOTAL TIME: 30 MIN
  • SERVINGS: makes 4 pitas
  • FAST
  • STAFF-FAVORITE
  1. 10 ounces thick-cut bacon, cut into 1-inch pieces (about 10 slices)
  2. 1/4 cup mayonnaise
  3. 1/4 cup sour cream
  4. 2 tablespoons grainy mustard
  5. Salt and freshly ground pepper
  6. 6 ounces skinless smoked trout fillets, flaked
  7. 1 1/2 cups cherry tomatoes (1/2 pound), halved
  8. 1/4 pound frisée, torn (4 cups)
  9. 2 scallions, thinly sliced
  10. Four 7-inch pita breads
  1. In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Drain the bacon on paper towels.
  2. In a bowl, mix the mayonnaise with the sour cream and mustard and season with salt and pepper. Add the bacon, smoked trout, cherry tomatoes, frisée and scallions and toss to coat. Spoon the salad into the pita breads and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.