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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