Preheat the broiler to high.
Finely mince the
and place in a small bowl.
Cover shallots with the juice of the
Salt (to taste)
Ground Black Pepper (to taste)
. Set aside to macerate for 15 to 20 minutes.
Use a fork to whisk in the
Extra-Virgin Olive Oil (1/3 cup)
. Taste and adjust seasoning as necessary.
Meanwhile, quarter the
White Belgian Endive (2 heads)
through the core, then finely slice crosswise. Place in a large bowl.
Scallions (1 bunch)
over the top.
Smoked Trout (8 oz)
into large pieces over top.
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.
Add to the bowl followed by the
Fresh Parsley (1/4 cup)
. Toss with your hands again gently until combined. Set salad aside.
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.
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.
Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.