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Maplewood Smoked Rainbow Trout Salad

The tartness of apple and blood orange brings out the smoke, pepper and salt of the Rainbow Trout in a delectable contrast of flavors and textures. A fine appetizer or a light lunch.

At a glance
Main Ingredient
Seafood
Cuisine Type
American
Menu Part
Salad
Serves
4
Yield: 4

Ingredients

2 tbsp. white wine vinegar
1 tsp. finely chopped shallot
1⁄4 tsp. salt
2 tbsp. olive oil
8 cups mixed baby salad greens
3 med. blood oranges or navel oranges, sectioned
2 maplewood-smoked cracked black pepper rainbow trout fillets (about 6 oz. each), skin removed, flaked
1 small green apple, sliced
1 small endive, separated into spears

Methods/Steps

1. Whisk together vinegar, shallot, and salt; whisk in olive oil. Toss greens with dressing; divide among 4 serving plates.

2. Divide orange sections and smoked trout over greens. Garnish with apple slices and endive spears.

Related Terms:

Seafood, American, Salad

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