Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 18 2022
Smoked Trout and Grapefruit Salad
Image From foodnetwork.com
1/2 cup sour cream
3 scallions, thinly sliced
Kosher salt and freshly ground pepper
1 bunch watercress, trimmed
2 heads endive, thinly sliced crosswise
1 head Bibb lettuce, torn into bite-size pieces
4 stalks celery, thinly sliced
1 medium red onion, thinly sliced
1/2 pound smoked trout, skin discarded and fish flaked
1 large pink or red grapefruit
Grate 1/4 teaspoon zest from the grapefruit and set aside. Trim the ends from the grapefruit, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into the bowl.
Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl.
Toss the watercress, endive, lettuce, celery and onion in a large bowl. Add the dressing and toss to coat. Divide the salad among shallow bowls. Top with the reserved grapefruit segments and the smoked trout.