Salad of golden frisée and smoked trout

Salad of golden frisée and smoked trout

By
From
French Lessons
Serves
4
Prep
20 mins
Photographer
Steve Brown

I love the way the bitter frisée leaves work as a foil to the richness of the smoked trout and avocado. This salad is delicious dressed with cherry tomato coulis, but works just as well with a simple lemon vinaigrette. Hot-smoked trout is fairly readily available from most delis and fish markets.

Ingredients

Quantity Ingredient
2 x 300g whole hot-smoked rainbow trout
1 head frisee lettuce, inner golden leaves only
2 avocados, sliced
1/2 cup chives, finely chopped
200ml Cherry tomato coulis
salt
pepper

Method

  1. To prepare the trout, cut off the head and tail and slide your finger under the skin to loosen it; it should peel away easily. Use a fork or your fingers to pull the flesh away from the bones and place in a large mixing bowl. Break into medium-sized flakes and set aside.
  2. Tear the frisée leaves into smallish pieces and put into a mixing bowl with the avocado, chives and flaked trout. Pour in just enough tomato coulis to moisten the leaves – you don’t want to drown them. Season and use your fingers to tumble everything together gently. Divide between 4 plates and drizzle extra tomato coulis around the plate. Serve immediately.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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