Smoked Trout Salad with maple vinaigrette

Name: Smoked Trout Salad with maple vinaigrette
Yield: Serves 4
Cuisine: American
Ingredients: 1 cup (50 g) salad sprouts, such as sunflower or mustard (optional); 3 tablespoons slivered almonds, toasted; ¼ cup (35 g) golden raisins or dried tart cherries; 1 smoked trout (10 ounces/280 g), skinned, boned, and broken into bite-size pieces; 4 large handfuls mixed young salad greens, such as arugula, spinach, cress, mâche, frisée; 2 teaspoons finely chopped shallot; Fine sea salt and freshly ground pepper; 1 teaspoon Dijon mustard; 5 tablespoons (75 ml) walnut oil; 1 small tart-sweet apple, such as Fuji, Gala, or Cosmic Crisp, quartered, cored, and cut into ¼-inch- (6-mm-) thick slices; 2 tablespoons maple syrup; 2 tablespoons apple cider vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Smoked trout is available packaged and refrigerated in many supermarkets. The maple vinaigrette and dried fruit are a sweet complement to the smoky trout. Hot-smoked salmon or smoked mackerel can be substituted for the trout.

Ingredients

Maple Vinaigrette

2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2

Americas
United States
Fish course
Pescatarian
Gluten-free
California

Method

To make the vinaigrette, in a small saucepan, warm the maple syrup over low heat. Whisk in the vinegar, shallot, and Dijon mustard. Whisking constantly, slowly drizzle in the walnut oil to form a light emulsion. Season with salt and pepper to taste. The vinaigrette can be made in advance, covered, and refrigerated for up to 3 days.

To make the salad, in a large serving bowl, combine the