A fresh picked mix of tender and hearty greens, warmed with smoked trout, topped with sweet Marcona almonds and a bright, herbaceous vinaigrette. The scattering of lovage leaves adds a distinct, yet captivating blast of flavor.
- ½ fillet smoked trout
- 15 fresh lovage leaves
- 2 handfuls spring salad mix
- 2 handfuls braising greens of your choice (such as red mustard, baby kale, chard) chopped if needed
- ¼ cup Marcona almonds, chopped
- 2 radishes, very thinly sliced on a mandolin
- 1 chive blossom, broken up into individual flowers, for garnish (optional)
For the Basil Oil Vinaigrette
- 1 tablespoon shallot, minced
- Juice of ¼–½ lemon
- 2 tablespoons Verjus (we used Minus 8 Maple Brix Verjus)
- 1 teaspoon whole grain mustard
- 1 teaspoon maple syrup
- 6 tablespoons Basil Oil (link to Basil Oil recipe)
- salt and freshly ground pepper, season as you go
- Warm up smoked trout fillet in a pan on the stovetop or on a preheated grill.
- In a mixing bowl, toss together spring salad mix, braising greens, and lovage.
- Basil Oil Vinaigrette: In a bowl, whisk together shallots, lemon juice, verjus, mustard, maple syrup, and salt and pepper to taste. Gradually add basil oil, whisking until emulsified. Drizzle over the salad, taking care not to overdress.
- Toss in almonds. Break up warmed trout into small chunks, discarding the skin, and add it to the salad. Toss to combine.
- Transfer salad to a serving bowl and sprinkle with radish slices and chive blossoms on top.
- You need to make the basil oil in advance as it takes a few days to infuse. Once made it’s a great oil to keep on hand for times like these and for finishing chicken or fish dishes, drizzling on grilled veggies or a toasted baguette, and to garnish soups.
- Substitute the smoked trout with any smoked fish of your choice.
- Category: salad
Keywords: Smoked fish, salad, Basil Oil