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| Smoked Trout & Asparagus Salad |
| Serves 6 |
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| Ingredients for Dressing |
3/4 cup Mayonnaise
1 tbsp Ketchup
2 tbsp Red Wine Vinegar
1/8 tsp Curry Powder
1 tbsp Cognac
1 level tsp grated Horseradish
Salt
freshly ground White Pepper
fried Lemon Zest
1 cup Vegetable Oil
Zest of 1 Lemon, sliced into thin strips
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| Note |
This light and fresh salad, dressed with a European-style
sauce and elegantly brightened with fried lemon zest, is delicious
for lunch or as an appetizer at dinner.
As we did at the
Hotel Post, I suggest serving the salad in radicchio cups, but it
is also lovely presented in martini glasses or together with
Black Forest cracker bread (recipe follows).
To make the salad
really snazzy, spoon some caviar or salmon roe on top! |
| Ingredients for Salad |
8 oz White Asparagus, blanched and cut into
slices about 3 inches long and 1/8 inch thick
1 lb Green Asparagus, blanched and cut into slices
about 3 inches long and 1/8 inch thick
1 Red Onion, peeled and thinly sliced
1/2 large English Cucumber, seeded and sliced
(about 1 cup)
3 Roma Tomatoes, seeded and sliced
3 White Button Mushrooms, sliced
3 Smoked Trout Fillets, skinned, boned, and cut
into 1-inch pieces
2 heads Radicchio, cored and leaves separated
chopped fresh Chives, for garnish
small Capers, for garni
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| Method for Smoke Trout and Asparagus Salad |
• To make the dressing, stir together the
mayonnaise, ketchup, vinegar, curry powder,
Cognac and horseradish in a small bowl, and
season with salt and white pepper.
• To make the fried lemon zest, heat the oil in a
small saucepan to 375°F. Add the lemon zest,
and fry until golden brown, about 2 to 3 minutes.
Remove with a slotted spoon, and set
aside to drain on paper towels.
• To make the salad, combine the white and
green asparagus, onion, cucumber, tomatoes,
and mushrooms in a large bowl, tossing to
incorporate, and gently fold in the dressing
and trout.
• To serve, set some radicchio leaves on each
plate to form a small cup, and spoon in some
salad. Sprinkle some of the fried lemon zest on
top, and garnish with chives and capers.
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