This was the starter course to our fantastic first cooking class. The flavors are complex but the preparation is quite simple. The key ingredient is the smoked trout and the crisped trout skin. This salad might also be good with sliced fresh fennel bulb instead of the endive.

Trout Salad Prep

Serves 8

4 boneless smoked-trout fillets with skin

3 tbsp lemon juice

1 tsp Dijon mustard

3/4 cup extra virgin olive oil

sea salt to taste

3 red grapefruit

2 avocados

5 cups arugula

3 Belgian endive, sliced across

1 small red onion, very thinly sliced

4 red radishes, very thinly sliced Read the rest of this entry »