Citrus & Smoked Trout Endive Salad Recipe
Salad at your finger tips is a great recipe for parties. Or, if you’re like me, you will use any excuse to eat with your hands!
Ingredients
1 Lb trout or other white fish
For Brine:
500 Ml water
6 Tbsp kosher salt
6 Tbsp granulated sugar
2 Cloves garlic - peeled and halved
1 Tbsp lime juice
For Salad:
4 Heads of endive
1 Grapefruit - sectioned and cubed
Juice & zest of 1 lemon
1 Shallot - minced
2-3 Tbsp fresh parsley - chopped
Salt & Pepper - to taste
Preparation
Combine all ingredients for the brine.
Place trout in a glass bowl/ container, cover with brine and refrigerate overnight.
Rinse trout and pat dry.
Place trout, skin-side down, in smoker preheated to 225°F with Alder bisquettes and smoke for approximately 1½ - 2 hours.
Flake off trout meat from the bones and remove skin.
Place trout meat in a bowl and toss together with grapefruit, lemon juice & half of the zest and shallot and season with salt & pepper.
Cut off the base of each endive head and remove individual endive spears from the head.
Scoop trout mixture into spears.
Garnish with parsley and remainder of lemon zest.
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