Smoked Trout with Campfire Potato & Crunchy Slaw Salad
There is something about outdoor cooking that transforms even the simplest ingredients into something memorable. Maybe it is the smoky air, the slower pace, or the way meals naturally become shared experiences around the fire.
This smoked trout recipe combines warm campfire potatoes, fresh crunchy slaw, and delicate smoky trout for a meal that feels rustic, nourishing, and surprisingly elevated without requiring complicated preparation or endless cleaning.
Perfect for:
Camping weekends
Glamping retreats
Farm stays
Summer evenings outdoors
Easy entertaining
Wellness retreats
Fireside dinners with friends
Best of all, it balances comfort and freshness beautifully.
Serves
2–4 people
Ingredients
Campfire Potatoes
800g baby potatoes, halved
Olive oil
1 tsp smoked paprika
2 garlic cloves, crushed
Salt and cracked pepper
Fresh rosemary or thyme
Smoked Trout
250–300g smoked trout fillets
Lemon wedges for serving
Crunchy Campfire Slaw
2 cups shredded cabbage
1 carrot, grated
1 small cucumber, sliced finely
Handful fresh parsley or dill
2 tbsp mayonnaise or Greek yoghurt
1 tbsp apple cider vinegar
1 tsp wholegrain mustard
Salt and pepper
Optional Extras
Pickled onions
Capers
Fresh rocket
Crumbled feta
Toasted seeds
Chilli flakes
Method
Step 1: Cook the Campfire Potatoes
Place potatoes onto foil or into a cast iron skillet.
Drizzle generously with olive oil and toss with:
Smoked paprika
Garlic
Salt
Pepper
Fresh herbs
Wrap in foil or cover the skillet.
Cook over campfire coals, BBQ plate, or grill for approximately 30–40 minutes until crispy outside and soft inside.
Turn occasionally for even cooking.
The edges should become slightly charred and smoky.
Step 2: Prepare the Slaw
In a large bowl combine:
Cabbage
Carrot
Cucumber
Fresh herbs
In a small bowl mix:
Mayonnaise or yoghurt
Apple cider vinegar
Wholegrain mustard
Salt and pepper
Pour dressing through the slaw just before serving to keep it crisp and fresh.
Step 3: Assemble the Dish
Layer warm campfire potatoes onto a serving platter or directly into bowls.
Top with:
Flaked smoked trout
Crunchy slaw
Fresh herbs
Lemon wedges
Add optional toppings like capers, feta, or pickled onions for extra flavour.
Serve immediately while the potatoes are still warm.
Why This Recipe Works So Well Outdoors
This dish balances:
Smoky warmth
Fresh crunch
Creamy textures
Bright acidity
Comforting potatoes
Light protein
It feels satisfying without being overly heavy, making it ideal after:
Hiking
Swimming
Paddleboarding
Long travel days
Sauna sessions
Relaxing outdoors
The fresh slaw cuts beautifully through the richness of the smoked trout and crispy potatoes.
Camp Cooking Tips for Less Cleaning
Use Foil Packs
Cooking potatoes in foil helps minimise sticking and cleanup.
Prep Slaw Ingredients Before Leaving
Pre-shred vegetables and store them in reusable containers or zip bags.
One Bowl, One Pan
This recipe intentionally keeps equipment minimal:
One bowl for slaw
One skillet or foil tray for potatoes
More time enjoying the fire.
Less time washing dishes.
Optional Variations
Dairy-Free Option
Use:
Vegan mayonnaise
Coconut yoghurt
Cashew dressing
Add Extra Greens
Serve with:
Rocket
Baby spinach
Grilled asparagus
Make It More Filling
Add:
Soft boiled eggs
Grilled corn
Crusty bread
Avocado
Final Thoughts
Some of the best outdoor meals are the simplest ones — cooked slowly over coals, shared casually outdoors, and built around fresh, honest ingredients.
This smoked trout, campfire potato, and crunchy slaw combination feels nourishing, relaxed, and full of flavour without requiring complicated preparation or excessive cleanup.
Because camping meals should leave more time for sunsets, conversations, and enjoying the experience itself.
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