Smoked Trout and Avocado Salad with Toasted Bread

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Saramin (@678sarin)

A refreshing salad featuring smoked trout, avocado, and endive, served on toasted bread.

Smoked Trout and Avocado Salad with Toasted Bread recipe
Prep Time
20min
Cook Time
4min
Total Time
24min

Ingredients

4 Servings
(1 serving = 1 slice of bread with salad)

Salad Ingredients

  • 1piece
    Large Shallot
  • 1piece
    Lemon, juiced
  • Salt, to taste
  • Ground Black Pepper, to taste
  • 1/3cup
    Extra-Virgin Olive Oil
  • 2
    heads White Belgian Endive
  • 1
    bunch Scallion, finely sliced
  • 8oz
    Smoked Trout
  • 1piece
    Avocado, ripe
  • 4tbsp
    Minced Fresh Parsley

Bread Ingredients

  • 4
    slices Bread
  • Extra-Virgin Olive Oil, as needed for drizzling

How to make Smoked Trout and Avocado Salad with Toasted Bread

Preparation

  1. Preheat the broiler to high.

  2. Finely mince the shallot and place in a small bowl.

  3. Cover shallots with lemon juice, salt, and ground black pepper. Set aside to macerate for 15 to 20 minutes.

  4. Use a fork to whisk in the extra-virgin olive oil. Taste and adjust seasoning as necessary.

Salad Assembly

  1. Quarter the white Belgian endive through the core, then finely slice crosswise. Place in a large bowl.

  2. Scatter the scallion over the top.

  3. Break the smoked trout into large pieces over the top.

    Step 2.1: Break the smoked trout into large pieces over the top
  4. Pour the dressing over the salad, and use your hands to gently toss everything together, keeping the trout in large pieces. Taste and adjust seasoning as needed.

    Step 2.1: Pour the dressing over the salad, and use your hands to gently toss everything together, keeping the trout in large pieces
  5. Dice the avocado and add to the bowl followed by the fresh parsley. Toss gently until combined. Set salad aside.

    Step 2.1: Dice the avocado and add to the bowl followed by the fresh parsley

Toasting Bread

  1. Arrange bread slices on a cooling rack set on a sheet pan. Drizzle lightly with extra-virgin olive oil.

    Step 3.1: Arrange bread slices on a cooling rack set on a sheet pan
  2. Broil for 2 minutes or until lightly golden, keeping a close watch.

  3. Remove pan from oven, flip slices of bread over, drizzle with more oil, and return pan to the oven for another 2 minutes, or until bread is golden.

    Step 3.1: Remove pan from oven, flip slices of bread over, drizzle with more oil, and return pan to the oven for another 2 minutes, or until bread is golden

Serving

  1. Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.

    Step 4.1: Transfer toasts to a platter

Tips & Tricks

  1. Keep a close watch on the bread while broiling to prevent burning.

  2. Adjust seasoning after adding the dressing to ensure the right balance of flavors.

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Saramin

(@678sarin)

My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...