Cucumber Avocado Salad With Smoked Trout Recipes

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CUCUMBER-AVOCADO SALAD WITH SMOKED TROUT



Cucumber-Avocado Salad with Smoked Trout image

Provided by Michael Anthony

Categories     Salad     Appetizer     No-Cook     Quick & Easy     Trout     Avocado     Cucumber     Chive     Bon Appétit

Yield Makes 4 appetizer servings

Number Of Ingredients 9

1 medium hothouse cucumber
2 medium pickling cucumbers
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons chopped fresh dill
1 tablespoon honey
1 avocado, halved, pitted, peeled
2 teaspoons fresh lemon juice
6 ounces smoked trout fillets, broken into bite-size pieces
Fresh dill sprigs

Steps:

  • Peel and halve all cucumbers lengthwise, then remove seeds, reserving 1 cup peel and 1/4 cup seeds. Cut cucumbers into 1 1/2x1/4-inch strips. Place in medium bowl. Finely chop reserved cucumber peel and seeds in processor. Add 1/4 cup of chopped peel mixture to bowl with cucumber strips. Whisk vinegar, dill, and honey in small bowl to blend. Add to cucumber strips and toss to coat.
  • Using fork, mash avocado in another small bowl; mix in lemon juice. Season with salt and pepper. Add avocado to cucumber mixture and toss to blend. Season to taste with salt and pepper.
  • Divide cucumber salad among 4 plates. Arrange smoked trout alongside. Garnish with dill sprigs.

SMOKED TROUT AND AVOCADO SALAD



Smoked Trout and Avocado Salad image

This can be served a lovely entree/first course or even as one big salad. If you like you substitute the smoked trout with smoked salmon, but personally I think the trout is just that bit more special.

Provided by Terese

Categories     Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

500 g asparagus
2 smoked trout fillets
100 g rocket
150 g cherry tomatoes, halved
2 avocados, peeled and sliced
2 tablespoons chopped fresh parsley
1 cucumber, sliced
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
salt & freshly ground black pepper
60 ml extra virgin olive oil

Steps:

  • Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
  • Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
  • For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
  • Toss the salad together with the dressing and serve.

Nutrition Facts : Calories 391.4, Fat 31, SaturatedFat 4.5, Cholesterol 22.9, Sodium 64.7, Carbohydrate 20, Fiber 10.8, Sugar 5.7, Protein 15

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