Wednesday, November 11, 2015

Smoked trout salad with arugula and fennel

This smoked trout salad with peppery arugula, crunchy fennel and horseradish dressing is the perfect light meal or elegant salad course.

smoked trout salad with arugula and fennel

So last week I showed you how to smoke trout -- or salmon or salt or lots of other stuff -- easily at home, either on the grill or your stovetop. (Yes, right on the stovetop!) And I promised that I'd show you some great ways to enjoy that smoked trout -- you know, other than just eating it with your fingers.

Today's that day.

This smoked trout salad gets some extra peppery flavor from fresh arugula, as well as a little complimentary crunch from sliced fennel. Drizzled with a horseradish dressing, it's an amazing blend of flavors that will have you wishing for seconds.

smoked trout salad with arugula and fennel

While this would be an easy but impressive salad course at any dinner (think of serving this at the holidays!), it's perfect -- and I prefer it -- as a standalone, light but delicious lunch or dinner.

smoked trout salad with arugula and fennel

Pair this smoked trout salad with a warm, crunchy baguette and a nice, crisp glass of white wine and you'll feel you've been transported to a Parisian sidewalk brasserie.

Oui, you will.

Have you tried smoking any fish yet? Leave a comment: The Ninj wants to know.

smoked trout salad with arugula and fennel

Smoked Trout Salad with Arugula and Fennel 

(adapted from Bon Appetit)

1 1/2 tablespoons plain Greek yogurt
3 teaspoons olive oil, divided
2 1/2 teaspoons prepared horseradish
2 teaspoons finely chopped fennel fronds
1 1/4 teaspoons white wine vinegar, divided
3-4 cups arugula
1 fennel bulb, trimmed and thinly sliced
1/4 cup thinly sliced shallot
1 cup smoked trout, flaked into chunks

In a small bowl, whisk together the yogurt, 1 1/2 teaspoons of the oil, horseradish, fennel fronds and 3/4 teaspoon of the vinegar; set aside. In a medium bowl, toss the arugula, fennel and shallot with 1 1/2 teaspoons of the olive oil and 1/2 teaspoon of the vinegar. Season to taste with salt and pepper.

Divide the greens between two plates. Top with the smoked trout and drizzle with dressing.
-- print recipe --

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