Smoked-Trout Salad with Mustard Dressing

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Photo: Con Poulos
Total Time:
20 Mins
Yield:
4
DJ Olsen and DJ Olsen
February 2011
RECIPE BY Food & Wine

"I've never met a wine I didn't like," says Lou Amdur of Lou in L.A. One of the wackiest he's ever tasted is the amphorae-aged Vinoterra Kisi, made from the indigenous Georgian white grape Kisi. It's unexpectedly delicious with smoked fish.

Ingredients

  • 1 medium shallot, chopped
  • 1 1/2 tablespoons sherry vinegar
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 1/2 tablespoons vegetable oil
  • 1 1/2 tablespoons walnut oil
  • Salt and freshly ground pepper
  • 2 Belgian endives, leaves separated
  • 1 Granny Smith apple, halved, cored and very thinly sliced on a mandoline
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 pound boneless smoked trout or whitefish, broken into pieces
  • 1 cup small watercress sprigs

How to Make It

Step 1

In a blender, puree the shallot, vinegars and mustard. Gradually blend in the oils. Season with salt and pepper.

Step 2

Arrange the endives, apple, walnuts, trout and watercress on plates. Drizzle with the dressing and serve.

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