Early Spring Smoked Trout Salad
Ingredients:
Salad:
3 cups wild arugula
2 heads baby lettuce of different colors — washed, separated and torn into 3-inch pieces
2 cups fingerling potatoes (roughly 12 potatoes)
2 Tbsp extra virgin olive oil (EVOO)
1 bay leaf
1 cup radishes (any color) — halved and thinly sliced
2 Tbsp white wine vinegar
2 oranges segmented (reserve juice and zest)
1 grapefruit segmented, each segment cut into halves or thirds (reserve juice and zest)
2 bunches of chives (1/2 cup) cut into ½” batons
1 bunch of dill (1/2 cup) separated from the larger stems
1 bunch of parsley leaves (1/2 cup)
12 oz smoked trout
2 Tbsp capers, roughly chopped
1 cup micro greens
1 cup edible flowers
Horseradish Citronette:
1/2 cup crème fraîche
2 Tbsp EVOO
1 Tbsp Dijon mustard
2 Tbsp shallot, minced
1 Tbsp fresh horseradish, microplaned (or prepared horseradish)
Zest and juice of 1 lemon
Zest and juice of 1 orange
Zest and juice of 1 grapefruit
1 tsp honey
Salt to taste
Freshly cracked black pepper to taste
Salad:
Wash the fingerling potatoes and place them into a sauce pot. Cover with cold water and season generously with salt, and add bay leaf. Cook until potatoes are fork-tender. Drain and rinse under cold water. Place potatoes on a paper towel-lined plate and cool in the refrigerator. Once fully cooled, slice into rings and arrange in a single flat layer. Season with EVOO, white wine vinegar, salt and freshly cracked black pepper.
In a large bowl, toss arugula, radishes, lettuce, parsley, chives, dill, potatoes and capers with half of the dressing. Transfer salad to a serving platter, arrange trout around edges and drizzle with remaining dressing. Garnish salad with microgreens and flowers.