Best Smoked Trout And Avocado Salad Recipes

Smoked Trout and Avocado Salad image

Provided by Terese

Categories Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

500 g asparagus
2 smoked trout fillets
100 g rocket
150 g cherry tomatoes, halved
2 avocados, peeled and sliced
2 tablespoons chopped fresh parsley
1 cucumber, sliced
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
salt & freshly ground black pepper
60 ml extra virgin olive oil

Steps:

Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
Toss the salad together with the dressing and serve.

Nutrition Facts : Calories 391.4, Fat 31, SaturatedFat 4.5, Cholesterol 22.9, Sodium 64.7, Carbohydrate 20, Fiber 10.8, Sugar 5.7, Protein 15

AVOCADO AND SMOKED TROUT SALAD image

Number Of Ingredients 10

Avocado and smoked trout salad
Ingredients
2 avocados
1 hot-smoked rainbow trout (or smoked salmon)
a punnet's worth of cherry tomatoes
a couple of handfuls of a favorite small-leaf lettuce such as curly endive, rocket or watercress
Dressing
8 tbsp of extra virgin olive oil
2 tbsp of red wine vinegar
1 tbsp of seeded mustard

Steps:

It just feels good; the way a sharp knife eases through the avocado flesh, cutting it in a perfect half top to bottom; and then holding a half in each hand, a gentle twist in opposite directions removes one of the cheeks cleanly, leaving the other with the seed embedded. A short, flat chop into the seed with the knife will bury the blade a few mm below its woody surface. Twist the knife and the seed is free. The belly where the seed once was now has possibilities. Method For 4 people, slice 2 avocados in half and remove skin. Peel back the skin from a hot-smoked rainbow trout and remove the flesh from the fish in bite-sized pieces, making sure no bones are attached. Wash, and slice in half, a punnet's worth of cherry tomatoes. Wash well and dry a couple of handfuls of a favorite small-leaf lettuce such as curly endive, rocket or watercress. For the dressing Make a dressing with 8 tbsp of extra virgin olive oil, 2 tbsp of red wine vinegar and 1 tbsp of seeded mustard. Toss all the ingredients in a bowl, except the avocado, with the dressing. Season with salt and pepper and serve the salad around the half avocado, pouring the leftover dressing in its belly.

SMOKED TROUT SALAD WITH AVOCADO AND GRAPEFRUIT image

Categories Salad Fish

Yield 10

Number Of Ingredients 10

4 smoked trout fillets
1/4 cup olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 red grapefruits
2 avocados, cut into 1/2 inch cubes
3 cupr arugula
2 belgian endives, cut into 1 inch lengths
1 small red onion, thinly sliced
4 large radishes, very thinly sliced

Steps:

Flake the trout into 1-inch pieces. In a bowl, whisk the 1/4 cup of oil with the lemon juice: season with salt and pepper. Using a sharp knife, peel the grapefruits, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Cut the sections into 1-inch pieces. In a medium bowl, gently toss the avocados with 2 tablespoons of the dressing. In a large bowl, toss the arugula, endives and red onion with 2 tablespoons of the dressing. Add the grapefruit pieces, sliced radishes and smoked dtrout and the remaining dressing and toss gently. Add the avocados. Spriead the salad out on plates.