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Smoked Fish Salad

Smoked Fish Salad recipe image
This sophisticated Smoked Fish Salad combines the hearty texture of cooked farro with the bright acidity of fresh grapefruit and watercress. The dish is elevated by a creamy lemon za&# 226;ÂÂatar yogurt dressing that ties together the smoky notes of the lox or trout with fresh herbs. Perfect for a light lunch or a vibrant side dish, it offers a refreshing balance of flavors and textures. The combination of savory fish, tangy citrus, and nutty grains creates a satisfying meal that is both healthy and delicious. Ideal for spring and summer gatherings, this salad is easy to assemble and impressive enough for dinner parties.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 14.5
Dietary: Gluten-free
Description
This sophisticated Smoked Fish Salad combines the hearty texture of cooked farro with the bright acidity of fresh grapefruit and watercress. The dish is elevated by a creamy lemon za&# 226;ÂÂatar yogurt dressing that ties together the smoky notes of the lox or trout with fresh herbs. Perfect for a light lunch or a vibrant side dish, it offers a refreshing balance of flavors and textures. The combination of savory fish, tangy citrus, and nutty grains creates a satisfying meal that is both healthy and delicious. Ideal for spring and summer gatherings, this salad is easy to assemble and impressive enough for dinner parties.
Ingredients
  • 1 Recipe Lemon ZaâÂÂatar
Directions
  1. 1
    Bring a large pot of salted water to a boil over high heat.
  2. 2
    Add the farro and cook until tender but still a bit chewy, about 20-25 minutes.
  3. 3
    Drain the farro well and transfer to a large bowl.
  4. 4
    Add lemon juice and 2 tablespoons of oil to the farro, then toss to coat.
  5. 5
    Set the dressed farro aside to cool slightly.
  6. 6
    Using a sharp knife, carefully cut away the peel and pith from each grapefruit.
  7. 7
    Cut the grapefruit segments into rounds about 1/4 inch thick.
  8. 8
    Place the grapefruit slices in a bowl with onion, watercress, and half of the dill.
  9. 9
    Add the remaining 2 tablespoons of oil and vinegar to the salad bowl.
  10. 10
    Toss the salad ingredients to combine evenly.
  11. 11
    Season the salad with salt and pepper to taste.
  12. 12
    Divide the farro among 4 serving bowls.
  13. 13
    Top each bowl with the grapefruit salad.
  14. 14
    Place slices of smoked fish (lox or trout) over the salad.
  15. 15
    Garnish with the remaining dill.
  16. 16
    Top with pickles, cornichons, and a dollop of lemon zaâÂÂatar yogurt.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 14.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 4.5g2%
Dietary Fiber 1.4g6%
Sugars 1.2g
Protein 0.6g2%

* 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

Smoked trout fillet makes an excellent substitute for the lox here, pairing well with the salad, citrus, and pickles.

Pearled barley (cooked according to package instructions) is a good stand-in for the farro if you prefer a different grain texture.

If you prefer a sweeter flavor, choose red grapefruit over yellow.

Prepare the lemon zaâÂÂatar yogurt dressing ahead of time and set aside to allow flavors to meld.

Keywords: farro, smoked fish, grapefruit salad, lox, watercress, yogurt dressing, zaatar, grain bowl, lunch recipe, fresh herbs, citrus salad, healthy dinner, smoked trout, summer salad, grain salad, dill garnish, pickles, cornichons, lemon yogurt, meal prep
Read it online: https://www.chefs-mate.com/recipe/smoked-fish-salad-3/