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Smoked Trout Salad with Pickled Beets, Cucumber, and Roasted Almonds

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Smoked Trout

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.

Click here to see How to Make Salads More Interesting.
 

Ingredients

For the herb-almond cream

  • 3 Tablespoons extra-virgin olive oil
  • 1 1/2 Tablespoon fresh lemon juice
  • Fine sea salt and freshly ground black pepper

For the salad

  • 3 Tablespoons extra-virgin olive oil
  • 1 1/2 Tablespoon fresh lemon juice
  • 2 pickling or 3 Persian cucumbers
  • 4 Ounces baby arugula
  • 4 medium radishes, very thinly sliced (about 2/3 cup)
  • 4 pickled baby beets, cut into matchsticks (1/2 cup)
  • 4 Ounces smoked trout, skin and any small bones removed, broken into bite-sized pieces

Directions

For the herb-almond cream

In a medium bowl, stir together the sour cream, herbs, 2 tablespoons of the almonds and 1⁄8 teaspoon salt. Set aside.
 

For the salad

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.