It would be hard to compose a more elegant, colorful and texturally interesting salad in such a short amount of time. You’ll probably have smoked trout left over, which can be coarsely chopped along with fresh horseradish and a few swipes of lemon zest on a Microplane grater, then stirred into sour cream or creme fraiche. Serve over a baked potato or as a dip with cocktails.
SMOKED TROUT SALAD WITH BEETS AND ALMONDS
Makes 4 servings
For the herb cream:
1/3 cup packed mixed fresh herbs, such as tarragon, basil and thyme
1/4 cup roasted, unsalted almonds
1/2 cup regular or low-fat sour cream
Sea salt or kosher salt
For the salad:
1/2 lemon
3 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt or kosher salt
Freshly ground black pepper
2 or 3 pickling or Persian cucumbers
4 medium radishes
4 small pickled beets (may substitute 8 ounces sliced and drained pickled beets)
4 ounces baby arugula
4 ounces boneless smoked trout
2 tablespoons roasted, unsalted almonds
Add the arugula and the dressing; toss to combine and coat the vegetables. Season with a generous pinch of pepper. Divide among individual plates.
(Source: Adapted from “Salads: Beyond the Bowl,” by Mindy Fox, 2012)
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