Smoked Trout Salad

fennel, fingerling potatoes, pickled red onions

STARS

A mix of baby salad greens make a flavorful base for silky rich smoked trout, and crisp shaved fennel. Sweet and sour pickled red onions bring bursts of flavor, while steamed fingerling potatoes offer a more mellow element. Add the bright caper dressing as you see fit.

Difficulty Level

Total Time: 20 minutes

Active Time: 10 minutes

Ingredients

Pickles and Salad

⅓ cup rice vinegar
¼ cup sugar
2 teaspoons salt
½ cup water
1 large red onion, thinly sliced
8 ounces fingerling potatoes, sliced ¼-inch thick
12 ounces spring salad mix
1 medium bulb fennel, shaved
12 ounces smoked trout, skin removed and broken into 1-inch pieces

Creamy Caper Dressing (optional)

2 tablespoons capers
2½ tablespoons olive oil
1½ tablespoons champagne vinegar
1½ tablespoons lemon juice
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon shallot, chopped
½ teaspoon sugar
¼ cup fresh parsley, chopped
1 clove garlic, pressed
Salt and black pepper, to taste

Directions

In a small saucepan, combine the vinegar, sugar, salt, and water and bring to a gentle simmer over medium heat. Place the onions in a heatproof bowl and carefully pour the hot liquid on top, pressing down with a spoon. Cool to a room temperature.

Add 1 inch of water to a pot with a steamer basket. Add the potatoes to the steamer basket and bring to a simmer. Cover and steam for about 15 minutes or until fork-tender.

Blend all the dressing ingredients with a whisk or immersion blender in a bowl and adjust the seasoning to taste.

To assemble the salad, divide the mixed greens, pickled onions, fennel, steamed potatoes, and smoked trout between 4 serving bowls and drizzle with the dressing.