Smoked Trout Salad w/ Pine Nut Paprika Vinaigrette

Smoked Trout Salad w/ Pine Nut Paprika Vinaigrette

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Smoked Trout Salad with Pine Nut Paprika Vinaigrette

wine WINE PAIRING
Verdelho or Sancerre

Smoky, tangy, sweet and herby, this salad offers a range of exotic textures and flavors with little work. It’s a perfect choice for a picnic, summer party or potluck.

Smoked Trout Salad with Pine Nut Paprika Vinaigrette
INGREDIENTS
  • 4 oz Smoked Trout, torn into bite-sized pieces
  • ¼ cup Fresh Parsley Leaves
  • 2 tbsp Green Olives, pitted & slivered
  • 1 tbsp Carrot, julienned
  • ¼ cup Microgreens of choice (we used a blend)
  • 2 oz Goat Cheese (Chevre), torn into small pieces
  • ¼ Cup Chopped Tomato
  • Pine Nut Paprika Vinaigrette:
  • Juice of ¼ Lemon
  • Pinch of Fennel Fronds, minced
  • 1 tsp Sea Salt
  • 1 tbsp Pinecone Bud Syrup
  • 2 tbsp Pine Nuts, chopped
  • 1 pinch Spanish Paprika
  • 2 tbsp + 2 tsp Fine Extra Virgin Olive Oil

DIRECTIONS

1

Make the vinaigrette (how to make a vinaigrette).
2

Combine the trout, parsley, green olives, carrot, microgreens, goat cheese and tomato in a large bowl.
3

Toss with about ¼ cup of the vinaigrette to coat.
4

Serve.

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