Saturday, March 10, 2012

Smoked trout...again

Ok I really love smoked fish, really. I just made a smoked trout salad a week or two ago. It was so good I decided to try another one. Let me just say it is an excellent source of Omega 3s if you need incentive and it doesn't taste fishy, just smoky and delicious. I used a recipe by Daniel Klein from Food & Wine as inspiration. Here's the link's an interesting article in the February 2012 issue. Check it out.

Farro Salad with Smoked Trout my way

2 garlic cloves, peeled, cored and crushed
1 teaspoon dried thyme
1 rosemary sprig
2 cups chicken stock
kosher salt
3/4 cup semi-pearled farro
1 large shallot, minced
3 tablespoons fresh lemon juice
1 tablespoon honey
1/4 cup extra virgin olive oil
freshly ground pepper
4 ounces smoked trout fillet, flaked
5 ounces spinach, washed and stems removed
small red bell pepper, roasted and chopped (fresh or jarred)

In a pan, combine the garlic, thyme, rosemary, stock and salt and bring to a boil. Stir in the farro and simmer over moderate heat until just tender, about 15 minutes. Drain well. Transfer the farro to a bowl and discard the garlic and herbs. Let cool to room temperature, stirring occasionally.

Combine the shallot, lemon juice, honey and oil in a 1 cup Pyrex measuring cup. Whisk until well incorporated. Season to taste with salt and pepper.

In a medium bowl, combine the trout, the spinach, bell pepper and the farro. Drizzle the dressing over the salad and toss. Season with salt and pepper and let stand at room temperature for 10-20 minutes. Serve in bowls.

This was very good! The combo of farro and smoked trout was great. I left out beets and substituted spinach for beet greens or chard. You could use many different vegetables and greens like kale or arugula and broccoli or carrots. Pick your favorites and try a combination that you like. You could also use a different grain. Enjoy!

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