Smoked trout dinner salad with cucumber, celery, baby potatoes, pickled onions, marcona almonds and grainy mustard vinaigrette. This salad comes together in as long as it takes to boil a pot of little potatoes and is full of crunchy, healthy, hydrating ingredients. You can find vacuum sealed smoked trout (so good for you!) in the seafood section of most grocery stores.
1 lb peewee potatoes
1-2 heads of romaine, cleaned and chopped
2 heads endive (optional)
4 stalks celery (use the tender, inner ones)
2 Persian cucumbers
1/4 onion
1/4 cup white wine vinegar
6-8 oz smoked trout
1/4 cup roughly chopped marcona almonds
1/3 cup olives (optional)
Fresh chives, parsley or dill to taste
1 tablespoon grainy mustard
1/3 cup olive oil
Boil potatoes in salted water until tender (about 20 minutes.)
Assemble salad while potatoes cook. Chop endive into bite sized pieces if using and add to a salad bowl or serving platter with romaine. Slice celery and cucumbers on the bias (diagonally) and add to lettuce.
Thinly sliced onion and place in small bowl. Add vinegar and a pinch of salt. Let sit to quick pickle.
Break up trout and add distribute over salad. Add olives, chopped almonds and drained potatoes (they can be warm or room temp.)
Scatter pickled onions over salad (don’t discard the vinegar.) Make the vinaigrette by whisking grainy mustard, pepper and olive oil into the vinegar. Pour over salad and garnish with chopped fresh herbs if desired.
Serves 4
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