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Salad of Smoked Trout, Cucumber and Avocado with Cucumber VinaigretteTheWorldWideGourmet.com

Total time: 15 to 30 min

Preparation time: 15 minutes + 20-30 minutes draining time
Cooking time: None

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:175.7 kcal

Proteins:1.9 g

Fats:16.8 g

Carbohydrate:6.4 g

Fibers:2.2 g

Sugar:2.5 g

Cholesterol:18.6 mg

Sodium:93.9 mg

Calcium:18.9 mg

Energy:564 kcal

Proteins:6.2 g

Fats:53.9 g

Carbohydrate:20.6 g

Fibers:7.1 g

Sugar:8.1 g

Cholesterol:59.7 mg

Sodium:301.6 mg

Calcium:60.8 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

fillet of smoked trout

1

ripe avocado

1

cucumber

1

lime

2.5

ml

coarse (kosher) salt

trout caviar

1

mâche (lamb's lettuce) leaves

1

cucumber (juice)

15

ml

champagne vinegar

salt and pepper

1

egg yolk

180

ml

extra virgin olive oil

METHOD

  1. Cut the trout into small dice, being careful to remove any bones or skin.
  2. Peel, seed and finely dice the cucumber.
  3. Toss with the kosher salt and place in a strainer to drain for 20-30 minutes.
  4. Peel and cut the avocado into small dice. Immediately toss with lime juice and salt.
  5. Keep all ingredients separate until time to serve.
  6. When ready to serve, rinse the salt from the cucumber and pat dry. Toss the trout, avocado and cucumber with the cucumber vinaigrette.
  7. Lightly press into a ring mold. Remove the mold and top with trout caviar.
  8. Dress the plate with baby mâche and drizzle with more cucumber vinaigrette.

For the cucumber vinaigrette

  1. Combine the cucumber juice, verjus, champagne vinegar, salt, pepper, and egg yolk in a blender.
  2. With the blender running, drizzle in the olive oil to make an emulsified dressing. Use at room temperature.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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