Serves 4
Smoked trout is available packaged and refrigerated in many supermarkets. The maple vinaigrette and dried fruit are a sweet complement to the smoky trout. Hot-smoked salmon (page 000) or smoked mackerel can be substituted for the trout.
Maple Vinaigrette
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 teaspoons finely chopped shallot
1 teaspoon Dijon mustard
5 tablespoons (75 ml) walnut oil
Fine sea salt and freshly ground black pepper
1 small tart-sweet apple, such as Fuji, Gala, or Cosmic Crisp, quartered, cored, and cut into 1/4-inch- (6-mm-) thick slices
4 large handfuls mixed young salad greens, such as arugula, spinach, cress, mâche, frisée
1 cup (50 g) salad sprouts such as sunflower or mustard (optional)
1 smoked trout (10 ounces/280 g), skinned, boned, and broken into bite-size pieces
1/4 cup (35 g) golden raisins or dried tart cherries
3 tablespoons toasted slivered blanched almonds (page 000)
Fine sea salt and freshly ground black pepper
To make the vinaigrette, in a small saucepan, warm the maple syrup over low heat. Whisk in the vinegar, shallot, and Dijon mustard. Whisking constantly, slowly drizzle in the walnut oil to form a light emulsion. Season with salt and pepper to taste. The vinaigrette can be made in advance, covered, and refrigerate for up to 3 days.
In a large serving bowl, combine the apples slices with 2 or 3 tablespoons of the vinaigrette and toss gently to coat. Add all the remaining ingredients. Drizzle with some of the vinaigrette and toss to combine. Season with salt and pepper and serve, passing any remaining vinaigrette at the table.
John Ash
HIOC Book