This sophisticated salad balances the earthy sweetness of grilled beets with the smoky richness of cold-smoked trout. The vibrant dressing, made with rice vinegar, sugar, and toasted mustard and anise seeds, adds a complex tang that cuts through the oil’s richness. Fresh chives provide a sharp, herbal finish. It&# 226;ÂÂs a perfect dish for entertaining or a special lunch, offering a beautiful mix of textures and colors. While the original tags suggest Vietnamese influences, this composition leans more towards a modern European style. Serve immediately to keep the greens crisp and the trout cool.
Grilled Beet & Smoked Trout Salad With Chiv
Description
This sophisticated salad balances the earthy sweetness of grilled beets with the smoky richness of cold-smoked trout. The vibrant dressing, made with rice vinegar, sugar, and toasted mustard and anise seeds, adds a complex tang that cuts through the oil's richness. Fresh chives provide a sharp, herbal finish. It&# 226;ÂÂs a perfect dish for entertaining or a special lunch, offering a beautiful mix of textures and colors. While the original tags suggest Vietnamese influences, this composition leans more towards a modern European style. Serve immediately to keep the greens crisp and the trout cool.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC). Wrap the red beets individually in foil and roast on a baking sheet for 45-60 minutes, or until tender when pierced with a fork.
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Allow the roasted beets to cool slightly, then peel off the skins. Cut the beets into wedges or chunks.
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In a small saucepan, combine rice vinegar, water, sugar, mustard seeds, anise seeds, and cumin seeds. Bring to a simmer over medium heat.
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Cook the mixture for 5-10 minutes until the sugar dissolves and the liquid reduces slightly. Remove from heat and let cool to room temperature to create the dressing.
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In a small bowl, whisk the grape seed oil into the cooled vinegar mixture until emulsified. Stir in the lemon juice and season with salt to taste.
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Flake the smoked rainbow trout into large pieces, discarding any bones.
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Arrange the beet wedges and smoked trout on serving plates. Drizzle generously with the spiced vinaigrette.
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Garnish with chopped fresh chives and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1041.7kcal
- % Daily Value *
- Total Fat 103.3g159%
- Saturated Fat 15.4g77%
- Cholesterol 0.0mg0%
- Sodium 104.2mg5%
- Total Carbohydrate 24.2g9%
- Dietary Fiber 2.6g11%
- Sugars 18.8g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list includes large quantities of vinegar and water for two servings, suggesting this dressing might be intended for pickling the beets or making a larger batch for storage. If using as a salad dressing, you may only need a small portion of the prepared mixture.
Smoked trout is delicate; handle it gently to avoid crumbling. If the trout is too salty, rinse it briefly under cold water and pat dry before flaking.
For a complete salad, consider adding a bed of mixed greens or arugula underneath the beets and trout to balance the richness.
The seeds in the dressing add texture and flavor; if you prefer a smoother dressing, strain the solids after cooling.
