Smoked Trout Salad With Fennel Apple Beetroot Recipes

SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR

Smoked Trout and Beet Salad With Pink Caviar image

This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make the salad as a first course composed on individual plates, or, for a stand-up cocktail affair, serve a small amount of the mixture spooned into the sturdy red leaves.

Provided by David Tanis

Categories dinner, finger foods, salads and dressings, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 small shallot, finely diced
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon zest
2 tablespoons rice vinegar
1 tablespoon sherry vinegar
Salt and pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds medium yellow beets
2 tender celery stalks, thinly sliced (about 1 cup)
Salt and pepper
Radicchio, Treviso or red endive leaves
5 ounces smoked trout fillets, or more if desired
4 red radishes, very thinly sliced
1 hard-boiled egg, finely chopped (optional)
2 ounces trout roe, salmon roe or paddlefish caviar (about 3 tablespoons)
2 tablespoons snipped chives
Dill sprigs, for garnish

Steps:

Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 9 grams, TransFat 0 grams

SMOKED TROUT SALAD WITH FENNEL, APPLE & BEETROOT

Smoked trout salad with fennel, apple & beetroot image

Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite

Provided by Good Food team

Categories Dinner, Main course

Time 15m

Number Of Ingredients 8

Ingredients

½ small fennel bulb, trimmed and thinly sliced
1 green-skinned apple, cored, quartered and sliced
4 spring onions, sliced on the diagonal
100g baby beetroot in mild vinegar, drained and quartered
140g skinless hot-smoked trout fillets
small bunch dill, fronds removed
2tbsp low-fat natural yogurt
1tsp horseradish sauce

Steps:

Put the fennel in a shallow serving dish and scatter over the apple, spring onions and beetroots. Flake the trout into chunky pieces and arrange on top. Sprinkle with half the dill fronds. Finely chop the remaining fronds and reserve.
Mix the yogurt and horseradish with 1 tbsp cold water, then stir in the reserved dill. Pour half the dressing over the salad and toss very lightly. Spoon over the remaining dressing and serve.

Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

SMOKED TROUT MOUSSE WITH APPLE-FENNEL SALAD

Smoked Trout Mousse with Apple-Fennel Salad image

At the winery, we are always looking for enticing finger foods that our guests can enjoy comfortably with a glass of wine in hand. This hors d'oeuvre from Memphis chef Wally Joe, devised at the 2004 Workshop, passes that test. Piped or spooned onto endive leaves, the mousse makes an easily passed hors d'oeuvre. The mousse's creamy texture and smoky notes find an echo in our Napa Valley Chardonnay, and the apple garnish provides another aromatic link.

Yield serves 8

Number Of Ingredients 15

Ingredients

1 skinless smoked trout fillet, about 1/4 pound
1/4 cup crème fraîche
1/4 cup heavy cream
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon prepared horseradish
1 tablespoon thinly sliced fresh chives
Freshly ground black pepper
1/2 small tart apple, such as Granny Smith, peeled and cut into 1/4-inch dice
1/4 small fennel bulb, cored, cut into 1/4-inch dice
1 1/2 teaspoons chopped fennel fronds, plus more whole fronds for garnish
1 tablespoon extra-virgin olive oil
1 teaspoon cider vinegar
1 teaspoon honey
Kosher salt
2 dozen Belgian endive leaves

Steps:

For the mousse: By hand, break the trout into flakes, removing any bones. In a food processor, puree the trout, crème fraîche, cream, lemon juice, and horseradish until smooth, about 2 minutes. Transfer to a bowl, stir in the chives and several grinds of pepper, then refrigerate until the mixture is firm enough to pipe through a pastry bag, about 30 minutes.
For the salad: In a small bowl, combine the apple, fennel, chopped fennel fronds, olive oil, vinegar, honey, and a pinch of salt. Toss well.
If necessary, trim the base of the endive leaves so each leaf is no longer than 3 inches.
Using a pastry bag fitted with a 1/2-inch plain tip, pipe about 2 teaspoons of mousse onto each endive leaf. Alternatively, use a spoon to place about 2 teaspoons of the mousse on each leaf. Top with a small spoonful of the apple-fennel salad. Garnish each filled leaf with a small fennel frond.
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another creamy, barrel-aged Chardonnay.

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