Smoked Trout and Avocado Salad Toasts
Ingredients
The salad
-
1
large
shallot
-
1
whole
lemon, juiced
-
to taste
salt and pepper
-
⅓
cup
extra-virgin olive oil
-
2
heads
Belgian endive
-
2 to 3
scallions, finely sliced
-
½
pound
smoked trout
-
1
firm, ripe
avocado
-
¼
cup
finely minced parsley
The toast
-
4
slices
good bread, 1-inch thick
Instructions
- Preheat the broiler to high and finely mince the shallot, mixing it with lemon juice, salt, and pepper in a bowl to macerate.
- Whisk in olive oil after 15-20 minutes and adjust seasoning.
- Quarter and finely slice the endive, then place in a large bowl with the scallions and break the smoked trout into large pieces on top.
- Pour the dressing over the salad and gently toss, adjusting seasoning as needed.
- Dice the avocado and add it along with the parsley, tossing gently to combine.
- Arrange the bread on a cooling rack over a sheet pan, drizzle with olive oil, and broil for 2 minutes until golden.
- Flip the bread, drizzle with more oil, and broil for another 2 minutes.
- Transfer the toasted bread to a platter and mound the trout and avocado salad on top before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
30mg
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