Cold Smoked Trout Salad
Don’t let the name fool you - the trout is hot-smoked, but is served cold, mixed in with the salad. Not only is this salad fantastic tasting, it eats like a meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at morethanourstory.com.
Ingredients
- 1 hot-smoked (Milford Bay) trout filet (*cold)
- 2-3 cups baby arugula
- ½ cup alfalfa sprouts
- ½ cup micro greens
- 2-3 small beets, boiled, diced
- Cherry tomatoes, diced
- 1 ripe avocado, diced
- 1 (or 2, if small) shallots, finely diced
- ¼ cup toasted pumpkin seeds
- 4” piece of cucumber, sliced in half, diced
- 2 tablespoons, black sesame seeds
- Finishing salt
- Freshly cracked black pepper
- 3 tablespoons avocado, grapeseed or other neutral oil
- 1 tablespoon champagne vinegar
- Zest and juice of 1 lemon
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