Monday, July 19, 2010

Warm Smoked Trout Salad Recipe

Image:  Warm Trout Salad by S. Hensley Copyrite Orsons Retro

Simple and mouthwatering the Warm Smoked Trout Salad is a retro food favorite that still wows today.  Easy to make too.

Warm Smoked Trout Salad
Serves 4

2 smoked trout (whole fish)
6-8 Kipfler potatoes (washed and diced)
1/2 red onion sliced thin
1/2 small bulb fennel sliced very thin
handful endive lettuce washed and tear into small pieces
handful snow pea sprouts
1/2 lemon juiced
1 tablespoons horseradish cream
4 tablespoon mayonnaise
4 tablespoons sour cream
4 tablespoons chopped dill
1 tablespoon butter
salt and pepper

Step 1
Boil the washed and diced potatoes in salted water for 11 minutes.  Remove from heat.

Step 2
Make dressing: mix mayonnaise, horseradish cream and sour cream together in a bowl.  Add a small portion (a third) of dill to mix. Cover and refrigerate.

Step 3
Add the chopped fennel, red onion, endive lettuce, snow pea sprouts and most of remaining dill to a bowl and mix well. Squeeze half a lemon over the mix for the juice.  (keep a small amount of dill to use as a garnish)

Step 4
Flake (tear in small pieces) the smoked trout into an ovenproof dish, 1 tablespoon butter and add the kipfler potatoes.  Heat at medium heat oven temperature for 10 minutes in a pre-heated oven.  Remove from heat and cool for 4 minutes. 

Step 5
Add salad mix to top of kipfler potato/smoked trout. Liberally drizzle dressing over top.  Garnish with remaining dill.  Serve.
Hints:  Any smoked meat could taste great in this dish in particular chicken or smoked cod.  Not a fan of horseradish?  This dressing is quite subtle in it's horseradish taste but mustard or other substitutes could also taste delicious, use what you like.

No comments:

Post a Comment