Smoked Trout, Basil, and Fennel Salad
Approximate Yield: 6 servings
Prep time: 30 minutes
Description
This smoked trout salad is dressed to impress! A mixture of arugula, pea shoots, and basil add complexity to this light salad that only needs a few ingredients to come together. The sliced scallions add a light and fresh Spring onion bite to the mix, sliced fennel adds crunch (along with notes of pepper and licorice), and the Dijon vinaigrette ties it all together. With a protein topping of our delicious smoked trout, this salad can't be beat. Truly, a salad for all seasons.
Ingredients
For the salad
10 ounces of Blue Hill Bay Smoked Trout Fillets
5 ounces arugula
3 ounces pea shoots
1/2 bulb fenell, cored and sliced thin
1 bunch scallions, sliced
1 1/4 ounces basil leaves, hand torn into 1-inch pieces
For the vinaigrette
2 tabelspoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 shallot, minced
1/2 cup extra virgin olive oil
Salt and pepper, to taste
Instructions
For the salad
Combine the arugula, pea shoots, sliced fennel, and sliced scallions in a large salad mixing bowl. Toss the salad ingredients either by hand or using a pair of salad tongs. Set aside.
For the vinaigrette
Mix the vinegar, Dijon mustard, honey, and minced shallot together in a small mixing bowl. Whisk the mixture until thoroughly combined. Add the olive oil and whisk until blended. Season the dressing with salt and pepper to taste.
To plate
Divide the salad into 6 bowls, dressing each with the vinaigrette. Flake the smoked trout fillets into small pieces evenly over the top of each bowl. Hand tear the basil leaves, distributing the basil evenly across the 6 bowls. Serve immediately. There will likely be extra dressing, serve this on the side. Any leftover dressing will be good for up to a month in the refrigerator.
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