Monday, December 20, 2010

Smoked Trout and New Potato Salad






Smoked fish is wonderfully versatile, perfect for hors d'oeuvres, chowders and this delicious luncheon salad with smoked trout and lovely little new potatoes. I buy my smoked trout filets from Milford Bay Trout Farm which is based in Muskoka, and coincidently just around the corner from our friends who have a cottage in the area! They sell the freshest, tastiest all natural hardwood smoked trout I've ever found, in addition to their ever popular smoked trout paté and delicate gravlax which they sell from a small barn on the property. Conveniently, they also retail in many shops around Toronto, including Summerhill Market and Pusateri's, so you don't have to head way up north to enjoy this unmistakeable flavour of Muskoka. If you loved smoked trout, give them a try. They are simply the best.



Smoked Trout Salad
Serves 4

1 whole smoked trout
8 small new potatoes
1 english cucumber

1 avocado, peeled and diced
1 bunch of baby spinach, washed and stems removed
1/2 Spanish red onion, sliced very thin



Dressing:
2 tsp finely chopped fresh dill
2 tsp whole egg mayonnaise
2 tbsp crème fraiche
1 tbsp small capers, minced
1 tbsp lemon juice
sea salt and fresh cracked pepper
chives, chopped for garnish

Boil the new potatoes until just tender but not falling apart. Drain and put aside to cool down a bit.

While the potatoes are cooking prepare the trout by removing the skin and taking out any bones. Flake the flesh into medium-sized pieces and place in a medium bowl. Peel the cucumber and slice in half length-wise, then cut into 1/8" pieces. 

In a small bowl, combine the dressing ingredients and mix thoroughly.

With a sharp knife, cut the cooked potatoes into quarters and combine with cucumber, half of the trout flakes, some baby spinach, chopped avocado and red onion. Mix through and dress to coat.


To serve, fan out some baby spinach leaves decoratively on a plate. Put a mound of trout salad in the middle and top it off with remaining trout flakes and some chopped chives. Sprinkle with a little olive oil and lemon juice for extra freshness and gloss. Serve with some warmed baguette as part of a lovely light lunch.