Recipe: Smoked Trout Arugula Salad with Grapes and Blueberries
- 6-8 ounces baby arugula
- 4-6 ounces sugar snap peas, thinly sliced on an angle
- 6 medium radishes (reds and purples if you can find purple), sliced paper thin or in tiny matchsticks
- Drizzle of olive oil from Chile
- 2 Meyer lemons
- 1 (6-ounce) container blueberries from Chile
- 30 or so red grapes from Chile, halved
- 1 filet smoked trout from Chile, crumbled with your hands, any bones removed
- 4 tablespoons mascarpone
- 2 tablespoons horseradish
- Chopped chives
- Pinch of salt
- Grind of black pepper
- In a big salad bowl, place arugula, snap peas and radishes. Toss with a drizzle of olive oil and a couple of tablespoons of lemon juice, a pinch of kosher salt and a grind of fresh pepper. Remember, you want to dress the salad very lightly, not drown it.
- Divide salad between dinner plates. Sprinkle with blueberries, grapes and portion trout onto the salads. Arrange it prettily!
- In a separate small bowl, stir together mascarpone, horseradish, chives, salt and pepper. It will be the consistency of soft cream cheese. Scrape it into a small zipper-top plastic bag, zip it shut and snip off one corner. Pipe little rosettes of Horseradish Cream onto each plate in several spots. This looks and tastes fancy, and is why restaurants charge you the big bucks!
- Finish each salad plate with a drizzle of Chilean olive oil, and serve!
- Makes 4 dinner salads.
Inspired by and adapted lightly from Judy Lyness and this recipe .
Preparation time: 25 minutes
Number of servings (yield): 4
Culinary tradition: USA (Nouveau)