Smoked Trout Salad With Pickled Beets, Cucumber, And Roasted Almonds
Smoked Trout Salad With Pickled Beets, Cucumber, And Roasted Almonds
A package of smoked trout is a great item to keep in the fridge. It turns a simple salad into a quick, healthy tasty weeknight meal, or serves as a little something to offer with crackers and drinks for a spontaneous get-together. I like to use a mix of chives or scallion greens, dill, mint and flat-leaf parsley in this salad, but feel free to create your own mix of favorite herbs.
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Servings
4
Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 1/2 tablespoon fresh lemon juice
- fine sea salt and freshly ground black pepper
- 3 tablespoon extra-virgin olive oil
- 1 1/2 tablespoon fresh lemon juice
- 2 pickling or 3 persian cucumbers
- 4 ounce baby arugula
- 4 medium radishes, very thinly sliced (about 2/3 cup)
- 4 pickled baby beets, cut into matchsticks (1/2 cup)
- 4 ounce smoked trout, skin and any small bones removed, broken into bite-sized pieces
Directions
- In a medium bowl, stir together the sour cream, herbs, 2 tablespoons of the almonds and 1⁄8 teaspoon salt. Set aside.
- In a small bowl, whisk together the oil, lemon juice, 1/4 teaspoon salt and a generous pinch of pepper.
- Peel the cucumbers lengthwise in a zebra stripe fashion, then cut into half moons on the diagonal. Combine in a large bowl with the arugula, radishes and beets. Add the lemon dressing and a generous pinch of pepper and toss to combine.
- Divide the salad among 4 serving plates. Arrange the fish between the greens on the plates. Dollop with the herb-almond cream and sprinkle with the remaining 1/4 cup almonds.