CUCUMBER-AVOCADO SALAD WITH SMOKED TROUT
Provided by Michael Anthony
Categories Salad Appetizer No-Cook Quick & Easy Trout Avocado Cucumber Chive Bon Appétit
Yield Makes 4 appetizer servings
Number Of Ingredients 9
Steps:
- Peel and halve all cucumbers lengthwise, then remove seeds, reserving 1 cup peel and 1/4 cup seeds. Cut cucumbers into 1 1/2x1/4-inch strips. Place in medium bowl. Finely chop reserved cucumber peel and seeds in processor. Add 1/4 cup of chopped peel mixture to bowl with cucumber strips. Whisk vinegar, dill, and honey in small bowl to blend. Add to cucumber strips and toss to coat.
- Using fork, mash avocado in another small bowl; mix in lemon juice. Season with salt and pepper. Add avocado to cucumber mixture and toss to blend. Season to taste with salt and pepper.
- Divide cucumber salad among 4 plates. Arrange smoked trout alongside. Garnish with dill sprigs.
SMOKED TROUT AND AVOCADO MOUSSE IN ENDIVE
Use a pastry bag to pipe the silky avocado mousse into the endive leaves for a beautiful presentation.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20
Number Of Ingredients 6
Steps:
- Pulse avocado with lemon juice until smooth. Season with salt and pepper. Transfer mousse to a pastry bag fitted with a small round tip. Pipe mousse into endive and flake trout onto them. Garnish with scallion.
SMOKED TROUT AND AVOCADO SALAD
This can be served a lovely entree/first course or even as one big salad. If you like you substitute the smoked trout with smoked salmon, but personally I think the trout is just that bit more special.
Provided by Terese
Categories Trout
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
- Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
- For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
- Toss the salad together with the dressing and serve.
Nutrition Facts : Calories 391.4, Fat 31, SaturatedFat 4.5, Cholesterol 22.9, Sodium 64.7, Carbohydrate 20, Fiber 10.8, Sugar 5.7, Protein 15
SMOKED TROUT AND ASPARAGUS SALAD
Another salad which takes advantage of the bounty of the Mid-Atlantic. A poached egg perched on a bed of mixed lettuces, toasted croutons, spring asparagus and rich trout makes a delightful weekend brunch salad or a quick weeknight meal. Don't be intimidated by the many components of this recipe - this salad can be tossed together quickly.
Provided by Chef Kate
Categories Trout
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F.
- Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
- Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
- Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
- For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
- Place the frisée and field greens in a large bowl. Add the croutons.
- Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
- Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
- Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
- Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
- Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
- Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
- Divide among 6 plates.
- Place a poached egg on top of each salad and garnish with the remaining chopped chives.
Nutrition Facts : Calories 686.2, Fat 32.7, SaturatedFat 5.9, Cholesterol 267.4, Sodium 974.2, Carbohydrate 59.1, Fiber 6.4, Sugar 2.6, Protein 39
SMOKED TROUT SALAD
Combine arugula, smoked trout, feta cheese and more in this Smoked Trout Salad! This delectable Smoked Trout Salad is a good source of iron.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2 cups each
Number Of Ingredients 8
Steps:
- Toss arugula with remaining ingredients in large bowl.
Nutrition Facts : Calories 240, Fat 20 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 8 g
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