Smoked Trout Salad with Sweet Chile Vinaigrette

Menu Part: 
Cuisine Type: 

Smoky, sweet and sour flavors combine to make this salad stand out on the menu.


2 smoked trout fillets (rainbow, brown or golden)
1 ruby red grapefruit, segments only, juice reserved
1/2 cup peppadew peppers, pickling juice reserved
1/2 lb. fingerling potatoes, roasted and sliced
2 heads frisee, roots removed, washed and kept chilled until ready to use
4 radishes, thinly sliced
8 chives, thinly sliced
2 shallots, peeled and minced
6 oz. Sweet Chile Vinaigrette (recipe follows)

Sweet Chile Vinaigrette
2 oz. reserved grapefruit juice
2 oz. Thai chile sauce
1 oz. reserved peppadew pepper juice
1 oz. canola oil


  1. Remove skin and any bones from trout fillets. 
  2. Trim skin and pith from grapefruit; carefully remove segments. Save juice for vinaigrette.
  3. Toss trout and grapefruit with peppers, potatoes, frisee, radishes, chives and shallots.
  4. Prepare vinaigrette:  In jar, shake together all ingredients.
  5. Add vinaigrette to salad and toss.
Source: Executive Chef Joseph Gillard Napa Valley Grille Westwood, CA

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