45 minutes ago
Friday, October 1, 2010
This is a refreshing lunch or first course salad.
It is perfect for the fall weather and is very simple to put together.
This was the first time I tried smoked trout from a can. I usually buy it in a vacuum package and it is drier. It was a great way to use up the leftover trout from the tartines I made the other day.
I liked this version of smoked fish better, it was moister and did not have such an intense smoke flavor. It was farm raised from Portugal, a bit pricey, but I liked the delicate flavor. I could actually taste that it was a trout!
Arugula, Fennel & Smoked Trout Salad: (adapted from Bon Appetit 2006)
bag of prewashed arugula
a small fennel bulb, sliced super thin on a mandolin
1/4 red onion, sliced thin
6 oz. smoked trout
2 tbsp sour cream or creme fraiche
1 tbsp chopped fresh dill
2 tsp prepared horseradish
1 tbsp lemon juice
2 tsp white wine vinegar
1 tsp olive oil
Whisk dressing ingredients together and put aside.
Place arugula, fennel and red onion in a large bowl. Break up the smoked fish into pieces and drizzle dressing over salad.
Toss lightly until combined.