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Recipe Detail Page
Smoked Trout Salad
Winter 2007
Smoked salmon or smoked sturgeon can substitute for the trout. The vinaigrette has some spark to it but it marries well with the spicy lettuce and the trout. If horseradish mayonnaise is unavailable, use ¼ cup (50 mL) mayonnaise with 1 tbsp (15 mL) horseradish.
Serves 6
Vinaigrette
¼ cup (50 mL) horseradish mayonnaise
1 tbsp (15 mL) grainy mustard
2 tbsp (25 mL) lemon juice
¼ cup (50 mL) extra virgin olive oil
2 tbsp (25 mL) chopped dill
Salt and freshly ground pepper
Salad
1 bunch watercress, stalks removed
2 cups (500 mL) baby arugula
2 Belgian endive, thinly sliced
1 cup (250 mL) finely chopped red onion
1 cup (250 mL) diced English cucumber, peel removed
3 fillets smoked trout, about 1 lb (500 g)
1. Whisk together horseradish mayonnaise, mustard, lemon juice, olive oil and dill. Season with salt and pepper. Reserve.
2. Place watercress and arugula in a bowl or on a platter. Scatter endive, onion and cucumber over. Toss with vinaigrette reserving about ¼ cup (50 mL) to decorate plates.
3. Separate trout into bite-size segments. Place salad on 6 plates and pile trout in centre. Drizzle remaining vinaigrette around plates.
Serves 6
