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Cobb salad with Steelhead trout from Norway

This beautiful Cobb Salad with Steelhead trout from Norway, is a modern spin on the classic American Cobb salad and is both fresh, tasty and healthy.

Cooking time20-30 min
Difficulty levelEasy



  • Hard boil the eggs for 10 minutes. Run the eggs under cold water, peel, and cut into wedges or slices.
  • Cook the bacon until crispy, drain excess fat on a plate lined with paper towel. Chop the cooked bacon and set aside.
  • Season the steelhead trout with salt and pepper on both sides. Heat 1-2 tablespoons olive oil in a pan over medium heat and cook the trout, about 2 minutes on each side. Let rest on a plate for 10 minutes and roughly shred with a fork.
  • Slice the avocado and scallions, and dice the cucumber. Crumble the blue cheese in a small bowl.
  • Make the avocado dressing by assembling all the ingredients in a blender and blend them all together. Add lemon juice to taste. Add water as needed to thin out the dressing. Set aside.
  • Start with making a bed of lettuce on a large platter. Arrange the ingredients in rows - tomatoes, shredded steelhead trout, eggs, bacon, avocado, cucumber, scallions and blue cheese. Drizzle with the avocado dressing. Serve immediately and enjoy!