Calypso Salad


  • 1 lb. smoked trout, diced

  • 1/2 c. fresh pineapple, diced

  • 1/4 c. onion, finely diced

  • 1 clove garlic, minced

  • 1/4 c. mayonnaise

  • 1 T curry powder

  • 1 head lettuce, coarsely torn

  • 1 green, red, or yellow pepper, cut julienne

  • pineapple slices

  • cucumber slices


Place trout in a large mixing bowl.  Add pineapple, onion, and garlic.  Combine mayonnaise and curry powder and add to fish mixture.  Season to taste with salt and pepper.  Cover tightly and refrigerate until well chilled, about 1 hour.  Place salad in center of a large platter.  Surround with lettuce, pepper, pineapple, and cucumber slices.


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New London, WI  54961

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