Smoked Trout And Asparagus Salad Recipes

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SMOKED TROUT AND ASPARAGUS SALAD



Smoked Trout and Asparagus Salad image

Another salad which takes advantage of the bounty of the Mid-Atlantic. A poached egg perched on a bed of mixed lettuces, toasted croutons, spring asparagus and rich trout makes a delightful weekend brunch salad or a quick weeknight meal. Don't be intimidated by the many components of this recipe - this salad can be tossed together quickly.

Provided by Chef Kate

Categories     Trout

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

6 slices brioche bread, crust trimmed, cubed
2 lbs asparagus, woody ends snapped off and discarded (about 2 bunches)
1 small frisee, cored, washed and torn into bite-sized pieces
4 cups mixed baby greens
1 lb smoked trout
6 eggs
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1 teaspoon shallot, minced
1 teaspoon lemon zest
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon fresh dill, chopped
2 teaspoons fresh chives, chopped, divided
1/2 cup olive oil

Steps:

  • Preheat the oven to 375°F.
  • Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
  • Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
  • Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
  • For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
  • Place the frisée and field greens in a large bowl. Add the croutons.
  • Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
  • Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
  • Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
  • Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
  • Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
  • Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
  • Divide among 6 plates.
  • Place a poached egg on top of each salad and garnish with the remaining chopped chives.

Nutrition Facts : Calories 686.2, Fat 32.7, SaturatedFat 5.9, Cholesterol 267.4, Sodium 974.2, Carbohydrate 59.1, Fiber 6.4, Sugar 2.6, Protein 39

SMOKED TROUT LINGUINE WITH ASPARAGUS AND LIME



Smoked Trout Linguine With Asparagus and Lime image

They make the most amazing smoked trout here in Costa Rica and I've been looking for ways to use it other than as an appetizer. This is my take on a smoked salmon pasta dish I had once-upon-a-time! Note: this would probably be better with lemon, but they're almost impossible to find here. Let me know if it's an improvement!

Provided by Jostlori

Categories     Trout

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup lime juice
1/3 cup olive oil (use a good quality olive oil)
1/2 teaspoon dried chili pepper flakes (or less, according to taste)
2 garlic cloves, finely minced
1 lb linguine
1 bunch asparagus, trimmed
12 ounces smoked trout, flaked
1/4 cup flat leaf parsley, chopped
2 green onions, chopped
parsley, chopped, for garnish

Steps:

  • In a small bowl, whisk together the lemon juice, olive oil, chile flakes and garlic. Set aside.
  • Cook pasta till al dente. Drain and return to pan.
  • Meanwhile, blanch asparagus till crisp tender. Drain and set aside.
  • Add the juice mixture, asparagus, trout, parsley and green onion to the drained pasta. Toss to combine. Season to taste with salt and pepper.
  • Serve in pasta bowls and garnish with chopped parsley.

Nutrition Facts : Calories 520.8, Fat 18.2, SaturatedFat 2.8, Cholesterol 42, Sodium 56.7, Carbohydrate 62.1, Fiber 4.3, Sugar 3.5, Protein 27.2

FETTUCCINE, SMOKED TROUT AND ASPARAGUS



Fettuccine, Smoked Trout And Asparagus image

Provided by Florence Fabricant

Categories     weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 pound medium asparagus
2 tablespoons unsalted butter
1 tablespoon minced shallots
1 1/2 cups heavy cream
1 smoked trout, skinned, boned and broken in chunks
Salt and freshly ground black pepper
1 teaspoon fresh lemon juice
1 pound fresh fettuccine
1 tablespoon chopped fresh dill

Steps:

  • Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
  • Place the asparagus in a steamer or a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Refresh the asparagus under cold running water. Dry them well.
  • Bring a large pot of water to a boil.
  • Meanwhile, melt the butter in a large skillet. Add the shallots and saute over low heat until soft but not brown, about three minutes. Stir in the cream and simmer about five minutes, until the mixture starts to thicken. Add the trout and the asparagus. Remove from heat and season to taste with salt and pepper. Stir in the lemon juice.
  • When the water is boiling, add the fettuccine and boil about three minutes. Drain well and transfer to a warm serving dish. Reheat the contents of the skillet and pour over the fettuccine. Toss well. Scatter the dill on top and serve.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 28 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

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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