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RECIPE
12 INGREDIENTS 13 STEPS 25min

Smoked Trout and Avocado Salad Toasts

4.3
3 Ratings
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.
Smoked Trout and Avocado Salad Toasts Recipe | SideChef
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.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
25min
Total Time
$4.40
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Large Shallot
1
Lemon , juiced
to taste
1/3 cup
Extra-Virgin Olive Oil
2 heads
White Belgian Endive
1 bunch
Scallions , finely sliced
2 scallions per 4 servings
8 oz
Smoked Trout
1
Avocado , ripe
1/4 cup
4 slices
Bread
as needed
Extra-Virgin Olive Oil
for drizzling
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
387
FAT
30.9 g
PROTEIN
18.8 g
CARBS
34.3 g

Author's Notes

I use two of Trader Joe’s 3.9 oz tins of smoked trout for this recipe.

Cooking Instructions

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Step 1
Preheat the broiler to high.
Step 2
Finely mince the Shallot (1) and place in a small bowl.
Step 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.
Step 4
Use a fork to whisk in the Extra-Virgin Olive Oil (1/3 cup) . Taste and adjust seasoning as necessary.
Step 5
Meanwhile, quarter the White Belgian Endive (2 heads) through the core, then finely slice crosswise. Place in a large bowl.
Step 6
Scatter the Scallions (1 bunch) over the top.
Step 7
Break the Smoked Trout (8 oz) into large pieces over top.
Step 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.
Step 9
Dice the Avocado (1) .
Step 10
Add to the bowl followed by the Fresh Parsley (1/4 cup) . Toss with your hands again gently until combined. Set salad aside.
Step 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.
Step 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.
Step 13
Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.
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Nutrition Per Serving
Calories
387
% Daily Value*
Fat
30.9 g
40%
Saturated Fat
4.9 g
25%
Trans Fat
0.0 g
--
Cholesterol
40.3 mg
13%
Carbohydrates
34.3 g
12%
Fiber
6.9 g
25%
Sugars
4.6 g
--
Protein
18.8 g
38%
Sodium
769.3 mg
33%
Vitamin D
--
--
Calcium
151.1 mg
12%
Iron
3.3 mg
18%
Potassium
790.8 mg
17%
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