Creators
Samara Pardi
Description
This Smoked Trout Salad features a delightful combination of smoked trout, fresh vegetables, and a tangy dressing, making it a healthy and flavorful dish perfect for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Amount | Units | Notes |
Smoked Trout | 8 | oz | |
Fennel Bulb | 2 | medium, sliced | |
Avocado | 1 | large, chopped | |
Red Onion | 1/2 | medium, diced | |
Dried Goji Berries | 1/2 | cup | |
Butter Lettuce | 2 | head | small |
Olive Oil | 10 | tbsp | |
Dijon Mustard | 1 | tbsp | |
Champagne Vinegar | 4 | tbsp | |
Shallots | 1 | small, minced | |
Salt | 1 | tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Spread out sliced fennel bulbs in a large baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with salt & pepper.
- Bake in a 325 °F (163 °C) oven for about 10 minutes, then toss them around, spread out again and pop back in the oven for another 10.
- Once crispy and browned, remove and set aside to cool.
- Carefully remove leaves from butter lettuce heads and tear each into a few pieces, tossing into a large salad bowl.
- Add the roasted fennel bulb slices, then crumble the smoked trout on top. Add avocado, red onion and goji berries.
- In a small jar with a tight-fitting lid, combine the remaining 1/2 cup olive oil, dijon mustard, champagne vinegar, minced shallot and salt & pepper.
- Shake well, then drizzle over the top of the salad before tossing and serving.