A Smoked Trout Salad makes a delicious dinner for a hot summer night.
This recipe comes via The Splendid Table who discovered it at Gjelina, a restaurant in Venice, California. The only change I am suggesting is to replace the olive oil with canola (or a mixture of canola and olive) in order to balance out the Omega-6s in the avocado. Smoked fish is the featured player in this recipe; and this most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish. When the acidic sting of grapefruit, lush slices of avocado, and the peppery bite of arugula come into play, this simple salad rises to the level of a classic. Other citrus, such as orange or tangerine, works well here, too, but the intense acidity and floral qualities of grapefruit are ideal.
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Serves 4 to 6
- 8 oz [230 g] arugula
- 5 oz [140 g] high-quality store-bought smoked trout
- 2 tsp fresh lemon juice
- 3 tsp canola or a combination of canola and olive oil
- Kosher salt
- Freshly ground black pepper
- 1 grapefruit, peeled and sectioned
- 1 avocado, cut lengthwise in 1/4-in [6-mm] slices
- 1/4 red onion, cut in thin slices
Put the arugula in a large mixing bowl. Break up the trout into small chunks over the arugula. Drizzle with the lemon juice and olive oil and season with salt and pepper.
Add the grapefruit sections, avocado, and onion and toss gently, taking care not to break up the avocado slices while distributing them evenly throughout the salad. Transfer to a serving platter or individual plates and serve immediately.
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