Cucumber Smoked Trout And Pickled Beet Salad Recipes

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PICKLED BEET AND CUCUMBER SALAD WITH A HORSERADISH YOGURT SAUCE



Pickled beet and cucumber salad with a horseradish yogurt sauce image

Crisp cucumber and sharp pickled beets are enveloped in a tangy yogurt sauce and sprinkled with fresh dill.

Provided by Ksenia Prints

Categories     Salad

Time 15m

Number Of Ingredients 11

1 large cucumber
1/4 red onion
1 cup pickled beets
2 Tb lactose-free yogurt
1 Tb brine from pickled beets
2 tsps red wine vinegar
1 tsp prepared horseradish (preferably beet horseradish)
1 Tb olive oil
A dash of salt (or more, to taste)
A sprinkle of pepper (or more, to taste)
A handfull of dill (optional)

Steps:

  • Chop cucumbers, beets and onions evenly.
  • Mix all other ingredients except dill in a jar, and shake until combined.
  • Dress vegetables with sauce, stirring gently to meld all the flavours. Sprinkle with dill weed and serve.
  • This salad can be made ahead and allowed to rest in the fridge for a day or two.

CUCUMBER, SMOKED TROUT, AND PICKLED BEET SALAD



Cucumber, Smoked Trout, and Pickled Beet Salad image

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 7

a 16-ounce jar sliced pickled beets
1/4 cup sour cream
freshly ground black pepper
1 smoked trout fillet, skin and bones discarded and fish broken into 1/2-inch pieces (about 1/2 cup)
1/4 cup fresh small dill sprigs
1 cucumber, quartered lengthwise and cut crosswise into 1/4-inch- thick slices (about 2 cups)
1 small onion, sliced thin (about 1/2 cup)

Steps:

  • In a sieve set over a bowl drain beets, reserving 1/4 cup juice, and halve beet slices. In a bowl whisk together reserved beet juice and sour cream and season with pepper and salt.
  • Stir in half of trout, half of dill, beets, cucumber, and onion and season with pepper and salt. Top salad with remaining trout and dill. Chill salad, covered, until cold, about 30 minutes.

PICKLED BEET AND CUCUMBER SALADS



Pickled Beet and Cucumber Salads image

Categories     Salad     Vegetable     Low Sodium     Cucumber     Beet     Summer     Chive     Bon Appétit

Yield Serves 8. Can be doubled

Number Of Ingredients 6

1 cup rice vinegar
1/2 cup chopped shallots
10 teaspoons sugar
2 pounds small red beets, trimmed
2 large English hothouse cucumbers (about 1 pound each), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces
2/3 cup chopped fresh chives

Steps:

  • Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.
  • Cook beets in large pot of boiling salted water until tender, about 30 minutes; drain. Peel beets. Cut into wedges. Transfer to medium bowl. Toss with 1/2 cup of marinade to coat.
  • Place cucumbers in large bowl. Sprinkle 4 teaspoons sugar over. Toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and refrigerate 1 day, stirring occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)
  • Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.

SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR



Smoked Trout and Beet Salad With Pink Caviar image

This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make the salad as a first course composed on individual plates, or, for a stand-up cocktail affair, serve a small amount of the mixture spooned into the sturdy red leaves.

Provided by David Tanis

Categories     dinner, finger foods, salads and dressings, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1 small shallot, finely diced
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon zest
2 tablespoons rice vinegar
1 tablespoon sherry vinegar
Salt and pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds medium yellow beets
2 tender celery stalks, thinly sliced (about 1 cup)
Salt and pepper
Radicchio, Treviso or red endive leaves
5 ounces smoked trout fillets, or more if desired
4 red radishes, very thinly sliced
1 hard-boiled egg, finely chopped (optional)
2 ounces trout roe, salmon roe or paddlefish caviar (about 3 tablespoons)
2 tablespoons snipped chives
Dill sprigs, for garnish

Steps:

  • Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
  • Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
  • Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
  • Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
  • Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 9 grams, TransFat 0 grams

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