Smoked Trout Salad
Ingredients
- 2 Tbsp Toasted Pine Nuts
- 1 Cup Cubed Potatoes or a handful of pee wee potatoes cut in half
- 1 teaspoon Olive Oil for potatoes
- Pinch Salt and Pepper for potatoes
- 4 Cups Mixed Lettuces 1 bag, or a mix of butter lettuce & romaine that includes strips of red cabbage or radicchio. -or just use your favorites here.
- 1/2 Cup Cherry Tomatoes sliced in half
- 1 Celery Stalk sliced on a mandolin, or very thin
- 1 Tbsp Capers
- 2 Tbsp Fresh Dill, Chopped, (optional) or 2 teaspoons of dried dill-*See Note
- 3.5 Ounces Smoked Trout 1 Tin, or freshly smoked from the Deli
- Parmesan, for garnish
- Micro greens, or fresh herbs for garnish such as Dill, or Parsley
- 1 Serving Classic French Vinaigrette https://hitherandyond.com/classic-french-vinaigrette-varieties/
Instructions
- Toast the Pine Nuts in a dry nonstick pan over medium heat. Shake or stir them frequently as they are toasting-about 2-3minutes total-until they are golden brown. Remove from heat and place in a ramekin & set aside.
- Peel and cube the potatoe into about 1 inch cubes. Boil for 5 minutes, or until fork tender. Drain, and drizzle with 1 tsp of Olive oil to lightly coat and sprinkle with a pinch each of Salt and Pepper.
- In a large bowl, place in the Lettuces, Potatoes, Cherry Tomatoes, Celery, Fresh Dill, 1/2 of the Pine Nuts, and 1/2 of the Smoked Trout.
- Drizzle in 1/2 of the Vinaigrette and gently mix to combine. Taste, and add a more if you prefer a more dressed salad.
- Plate the salads and arrange the rest of the Smoked Trout on top. Sprinkle on the remaining Pine Nuts, and use a vegetable peeler to shave on some slices of Parmesan Cheese. Finally, top the salad with some microgreens or your preference of freshly chopped herbs.
Notes
1. If using dried dill, mix it into the vinaigrette after combining the Lemon Juice and Mustard.
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