Smoked-Trout Salad with Goat-Cheese Croûtes

Food & Wine
You don't need to make a special trip to the fish shop for smoked trout. The fish counter at most grocery stores will have it, vacuum-packed like many brands of bacon. We used plain smoked trout fillets, but the black-peppercorn type would be good, too.


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1 1/2 tablespoons red- or white-wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
Fresh-ground black pepper
1/3 cup plus 1 1/2 tablespoons olive oil
12 1/2- inch-thick slices baguette
6 ounces goat cheese, cut into 12 slices
1 pound spinach, stems removed, leaves washed well and torn in half (about 2 1/4 quarts)
1 large head radicchio (about 3/4 pound), leaves torn into bite-size pieces (about 2 1/4 quarts)
1/2 pound smoked trout fillets, skin removed, flesh flaked


1. In a large glass or stainless-steel bowl, whisk together the vinegar, Dijon mustard, salt, and 1/4 teaspoon black pepper. Add the 1/3 cup oil slowly, whisking.

2. Heat the broiler. Put the baguette slices on a baking sheet and brush the tops with the remaining 1 1/2 tablespoons oil. Broil until lightly browned, about 2 minutes. Remove the baking sheet from the oven. Turn the slices over and top each one with a slice of goat cheese. Broil until the cheese is soft and warm, about 2 minutes. Sprinkle a little pepper over each croûte.

3. Meanwhile, toss the spinach and radicchio into the dressing. Put the salad on plates. Top with the trout and the goat-cheese croûtes.

Variations:: · Use romaine lettuce instead of spinach.: · Add a handful of frisée to the spinach and radicchio.

Wine Recommendation: France's Chavignol is world renowned for both its Sancerre, made from sauvignon blanc, and its mouthwatering goat cheese. It's no accident that they are splendid together. Try a Sancerre here for the same delicious effect.

Created date

June 2004