SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR
This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make the salad as a first course composed on individual plates, or, for a stand-up cocktail affair, serve a small amount of the mixture spooned into the sturdy red leaves.
Provided by David Tanis
Categories dinner, finger foods, salads and dressings, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
- Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
- Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
- Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
- Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 9 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Ehtisam Ehtisam
[email protected]I love this salad! It's so refreshing and flavorful. I've made it several times and it's always a hit.
Qamar Shah
[email protected]This salad is a great way to show off your culinary skills. It's a bit challenging to make, but the end result is worth it.
Zion Roker
[email protected]I wasn't sure what to expect from this salad, but I was pleasantly surprised. The flavors were well-balanced and the textures were interesting. I would definitely make this again.
paresh tank
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion. The ingredients are all high-quality and the flavors are amazing.
Abdul Qadeer Chohan
[email protected]I've made this salad several times and it's always a hit. The dressing is light and flavorful, and the combination of trout, beets, and caviar is perfect.
Vailala Fekitoa
[email protected]This salad is a great way to use up leftover smoked trout. It's also a healthy and delicious lunch or dinner option.
Jaanu B.k
[email protected]I'm not a huge fan of fish, but I really enjoyed this salad. The smokiness of the trout was subtle and the beets added a nice sweetness. I would definitely make this again.
Laura Kenney
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of flavors and textures.
Destiny Anderson
[email protected]I made this salad for a dinner party and it was a huge hit! The flavors were perfectly balanced and the presentation was stunning. I will definitely be making this again.
Hodan Ahmed
[email protected]This smoked trout and beet salad is a delightful dish that is both visually appealing and incredibly flavorful. The combination of the smoky trout, earthy beets, and tangy pink caviar is simply exquisite. I highly recommend this recipe for anyone loo