Blackened Speckled Trout Salad with Boiled Eggs | Cajun 911 Cuisine
This vibrant Louisiana seafood salad features blackened speckled trout flaked into tender pieces and folded with chopped boiled eggs, fresh herbs, vegetables, and a bright lemon-Cajun dressing. The blackened seasoning adds warmth and depth, making this a standout Cajun salad that works beautifully over greens, with crackers, or tucked into French bread.
INGREDIENTS
For the Trout
2 fresh speckled trout fillets
1–2 tsp blackened seasoning
1 Tbsp olive oil or butter
Salt and black pepper, if needed
1 lemon slice
For the Salad Mix
1 cup flaked blackened trout, cooled
2 boiled eggs, chopped
1/4 cup celery, finely diced
2 Tbsp green onions, sliced
2 Tbsp fresh parsley, chopped
1 small Roma tomato, seeds removed and diced
1–2 Tbsp red onion, finely diced
Optional: diced cucumber or radish
Creamy Lemon Cajun Dressing
1/4 cup mayonnaise
1–2 tsp lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp Creole mustard
Pinch mild Cajun seasoning
Pinch sea salt and black pepper
Optional: 1/4 tsp cane syrup
INSTRUCTIONS
1. Blacken the Trout
Pat the trout fillets dry and season with blackened seasoning. Cook in olive oil or butter over medium heat for 3–4 minutes per side until lightly charred. Let cool, remove skin, and flake gently.
2. Prepare the Salad Ingredients
Chop the boiled eggs. Dice the celery, tomato, red onion, and any optional vegetables. Chop the parsley and slice the green onions.
3. Mix the Dressing
Whisk together mayonnaise, lemon juice, Worcestershire sauce, Creole mustard, Cajun seasoning, salt, pepper, and cane syrup if using.
4. Combine the Salad
Fold the flaked trout, eggs, vegetables, and herbs together in a bowl. Add dressing gradually, tossing gently to coat without breaking up the trout.
5. Chill and Serve
Refrigerate for about 20 minutes to allow flavors to meld. Serve over greens, with crackers, or stuffed into tomatoes or avocados. Finish with lemon and fresh parsley.
SERVING IDEAS
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Serve over mixed greens or butter lettuce
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Spoon onto crackers or toasted French bread
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Stuff into tomatoes or avocados for a light lunch
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Pair with a simple Cajun side or fresh fruit
NOTES
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Blackened trout adds a smoky depth and warmth
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Add finely diced jalapeño for extra heat
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Fresh-caught trout provides the best texture and flavor
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with other Cajun seafood salads
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Serve alongside Southern sides and vegetables
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Link to your Salads or Bayou Seafood category page
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Link to your Amazon storefront for cast-iron skillets or fish spatulas
