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Salad of Smoked Trout, Cucumber and Avocado with Cucumber Vinaigrette Recipe
Salad of Smoked Trout, Cucumber and Avocado with Cucumber Vinaigrette
John Fleer, Rhubarb, North Carolina, USA
John Fleer, Rhubarb, North Carolina, USA
Total time: 15 to 30 minutes

Preparation time: 15 minutes + 20-30 minutes draining time
Cooking time: None

Difficulty: Easy
For 4 servings
- 1 fillet of smoked Trout
- 1 ripe Avocado
- 1 lime
- 1/2 tsp. coarse (kosher) salt
- Trout caviar
- A few mâche (lamb's lettuce) leaves
- 1 cucumber (juice)
- 1 tbsp. verjus
- 1 tbsp. champagne vinegar
- Salt and pepper
- 1 egg yolk
- 180 ml (3/4 cup) extra virgin olive oil
  1. Cut the trout into small dice, being careful to remove any bones or skin.
  2. Peel, seed and finely dice the cucumber.
  3. Toss with the kosher salt and place in a strainer to drain for 20-30 minutes.
  4. Peel and cut the avocado into small dice. Immediately toss with lime juice and salt.
  5. Keep all ingredients separate until time to serve.
  6. When ready to serve, rinse the salt from the cucumber and pat dry. Toss the trout, avocado and cucumber with the cucumber vinaigrette.
  7. Lightly press into a ring mold. Remove the mold and top with trout caviar.
  8. Dress the plate with baby mâche and drizzle with more cucumber vinaigrette.

For the cucumber vinaigrette

  1. Combine the cucumber juice, verjus, champagne vinegar, salt, pepper, and egg yolk in a blender.
  2. With the blender running, drizzle in the olive oil to make an emulsified dressing. Use at room temperature.
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