Smoked Trout Salad
This elegant and flavorful watercress salad features tender watercress leaves and Belgian endive slices tossed in a tangy almond oil dressing. Topped with smoky pieces of trout, this salad is a delightful combination of textures and flavors that is perfect for a light and refreshing meal. Serve this salad as a starter or enjoy it as a main course for a satisfying and sophisticated dish.
— Constant Cookbook
Ingredients
- 2 1/2 bunches watercress
- 1 1/2 Tbs. almond oil
- 2 tsp. fresh lemon juice
- 1 tsp. white balsamic vinegar
- 1/2 tsp. freshly ground white pepper
- 1/4 tsp. salt
- 2 heads Belgian endive, cored and cut lengthwise into slices 1/4 inch thick
- 1/4 cup chopped fresh tarragon
- 4 or 5 smoked trout fillets, about 1 lb. total, skin and pin bones removed and trout torn into bite-size pieces
Instructions
- Remove the tough stems from the watercress, reserving the leaves and tender stem clusters. Set aside several sprigs to use as a garnish.
- In a bowl, whisk together the almond oil, lemon juice, vinegar, white pepper and salt. Add the Belgian endive, watercress and tarragon and toss gently to coat.
- Mound the Belgian endive mixture on individual plates or a platter and top with the smoked trout. Garnish with the watercress sprigs and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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