Smoked-Trout Salad with Avocado and Grapefruit
- 4 boneless smoked-trout fillets with skin
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- 3 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- 2 red grapefruits
- 2 Hass avocados, cut into 1/2-inch cubes
- 3 cups arugula
- 2 Belgian endives, cut into 1-inch lengths
- 1 small red onion, thinly sliced
- 4 large radishes, very thinly sliced
- Preheat the oven to 400.
- Remove the skin from the trout.
- On a rimmed baking sheet, rub the skin with olive oil, then bake for about 10 minutes, until crisp.
- 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 trout and the remaining dressing and toss gently.
- Add the avocados.
- Spread the salad out on plates.
- Break the trout skin into shards, scatter over the salads and serve.
trout, extravirgin olive oil, lemon juice, salt, red grapefruits, avocados, arugula, belgian endives, red onion
Taken from www.foodandwine.com/recipes/smoked-trout-salad-avocado-and-grapefruit (may not work)