Smoked Trout Salad
The almond oil and lemon juice in the vinaigrette for this salad echo the flavors of trout amandine, a classic dish of sautéed trout topped with lightly browned almonds and lemon. Smoked trout is available in most well-stocked supermarkets, sometimes with added seasoning such as dill or lemon, either of which would work here. If you can’t find white balsamic vinegar, regular may be substituted.
- 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
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 Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).