With lemon and a few crackers, it makes a simple snack or appetizer, and when it’s tossed into a salad and piled onto thick slices of good toast, it becomes a meal.
Total Time
25min
4.3
3 Ratings
Author: Alexandra's Kitchen
Servings:
4
Ingredients
•
1
Large
Shallot
•
1
Lemon
, juiced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/3
cup
Extra-Virgin Olive Oil
•
2
heads
White Belgian Endive
•
1
bunch
Scallions
, finely sliced
•
8
oz
Smoked Trout
•
1
Avocado
, ripe
•
4
Tbsp
Minced
Fresh Parsley
•
4
slices
Bread
•
as needed
Extra-Virgin Olive Oil
Cooking Instructions
1.
Preheat the broiler to high.
2.
Finely mince the Shallot (1) and place in a small bowl.
3.
Cover shallots with the juice of the Lemon (1), Salt (to taste), and Ground Black Pepper (to taste). Set aside to macerate for 15 to 20 minutes.
4.
Use a fork to whisk in the Extra-Virgin Olive Oil (1/3 cup). Taste and adjust seasoning as necessary.
5.
Meanwhile, quarter the White Belgian Endive (2 heads) through the core, then finely slice crosswise. Place in a large bowl.
6.
Scatter the Scallions (1 bunch) over the top.
7.
Break the Smoked Trout (8 oz) into large pieces over top.
8.
Pour the dressing over top, and use your hands to gently toss everything together, keeping the trout in largish pieces. Taste and adjust seasoning as needed. Now is the time to correct for seasoning because once the avocado is in, you don’t want to toss too much or it will all turn to mush.
9.
Dice the Avocado (1).
10.
Add to the bowl followed by the Fresh Parsley (4 Tbsp). Toss with your hands again gently until combined. Set salad aside.
11.
Arrange Bread (4 slices) on a cooling rack set on a sheet pan. Drizzle lightly with Extra-Virgin Olive Oil (as needed). Broil for 2 minutes or until lightly golden, keeping a close watch.
12.
Remove pan from oven, flip slices of bread over, drizzle with more oil, and return pan to the oven for another 2 minutes, or until bread is golden.
13.
Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.
Author's Notes
I use two of Trader Joe’s 3.9 oz tins of smoked trout for this recipe.
Nutrition Per Serving
CALORIES
461
FAT
30.2 g
PROTEIN
18.7 g
CARBS
33.9 g
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