Smoked Trout Salad with Mustard Dressing
Serves 6 as appetizer
1/ 4 cup olive oil
Kosher salt
Freshly ground pepper
1 ½ tablespoon whole grain mustard
1 ½ tablespoon mayonnaise
1 ½ teaspoon freshly squeezed lemon juice
1 ½ teaspoons finely minced shallot
Dash of lemon zest
Mixed salad greens
6 ounces smoked trout (Newman’s fish at City Market in NW Portland has an excellent source from Idaho)
1/3 cup marcona almonds
½ -2/3 cup canned fried shallots (certainly Chef Habetz fried his own, but I found an excellent product at Zupan’s Market by a company called Lars’ Own – equally delicious sprinkled on a grilled steak and beet green salad.
Whisk first eight ingredients. Toss mustard dressing with mixed greens and plate. Break trout into bite sized pieces and place on top of greens. Sprinkle each salad with almonds and fried shallots.
