Best Smoked Trout And Grapefruit Salad Recipes

SMOKED TROUT AND GRAPEFRUIT SALAD

Smoked Trout and Grapefruit Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup sour cream
3 scallions, thinly sliced
Kosher salt and freshly ground pepper
1 bunch watercress, trimmed
2 heads endive, thinly sliced crosswise
1 head Bibb lettuce, torn into bite-size pieces
4 stalks celery, thinly sliced
1 medium red onion, thinly sliced
1/2 pound smoked trout, skin discarded and fish flaked
1 large pink or red grapefruit

Steps:

Grate 1/4 teaspoon zest from the grapefruit and set aside. Trim the ends from the grapefruit, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into the bowl.
Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl.
Toss the watercress, endive, lettuce, celery and onion in a large bowl. Add the dressing and toss to coat. Divide the salad among shallow bowls. Top with the reserved grapefruit segments and the smoked trout.

Nutrition Facts : Calories 225, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 101 milligrams, Sodium 309 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 20 grams

SMOKED TROUT SALAD WITH AVOCADO AND GRAPEFRUIT

SMOKED TROUT SALAD WITH AVOCADO AND GRAPEFRUIT image

Categories Salad Fish

Yield 10

Number Of Ingredients 10

Ingredients

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.

GRAPEFRUIT AND SMOKED-TROUT "COBB" SALAD

Grapefruit and Smoked-Trout

This Grapefruit and Smoked-Trout "Cobb" Salad is equal parts refreshing and satisfying. To cool cooked farro and other grains more quickly, spread them out on a rimmed baking sheet and transfer to refrigerator until cool.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 10

Ingredients

1 grapefruit, halved and thinly sliced, plus 1/4 cup juice
1 shallot, minced (2 tablespoons)
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 cups chopped romaine hearts
2 cups watercress, tough stems removed
3 cups cooked farro
8 ounces smoked trout, flaked (2 cups)
1 ripe avocado, pitted, peeled, and sliced

Steps:

For the dressing, whisk together grapefruit juice, shallot, and Dijon; season with salt and pepper. Whisk in oil.
Toss lettuces and farro with 1/3 cup dressing and divide among 4 bowls. Top with flaked trout, avocado slices, and grapefruit. Season with pepper, drizzle with more dressing, and serve.