Smoked Trout & Granny Smith Salad

…Or so this city would have you believe.
 
Summer Salad
Everyone smokes in Toronto! Everyone!…
 
Okay, maybe not everyone. But compared to Victoria, it might as well be!
 
I know, I know. You’re likely very sick of listening to me ramble on and on and on about pining over Victoria and moving to Toronto and the differences between them. Last one. I promise. Or at least, I promise to do it less.
 
Spring salad greens
Like smoking! People should smoke less. In Victoria, nobody smokes. Or at least those that do have the basic decency to hide it lest they be shunned from the island. Cigarette butts go in the garbage. And patios are blissfully fresh with nothing going in my mouth except the drink I ordered. More or less.
 
Yeah…. People still smoke on patios here. They also throw their butts and half smoked cigarettes on the ground. They think nothing of lighting up in front of children or in cars and they wonder why I have to speed past them like a bat out of Hell when I get stuck walking behind them, inhaling their ef’n second hand smoke.
 
fresh Spring salad
I apologize if you’re a smoker and you’re reading this. You have as much right to smoke as I have a right not to – so please don’t make me. Go ahead – give yourself lung cancer but again, please don’t give it to me. And for the love of everything that is good and beautiful in the world – PLEASE put your butts in the garbage. It’s funny how if I tossed a bag full of trash on the ground, I’d likely get berated and beaten. Why is it okay to let someone throw tiny wads of cotton and paper all over our streets and parks? It’s not – I tell you. It’s not okay. It’s just not.
 
Stop smoking!
 
….Unless of course, you’re smoking fish. 
 
green apple and lettuce greens
Now that’s my kind of smoking! I don’t have a smoker myself nor do I know how to do it. If you do, do tell! So when I saw some smoked fish at my local fish monger the other day, I had to get some. Mmmmm, mmmmm! Pair that rich fish with a little crisp apple and seasonal greens and you’ve got yourself one happy Kristy! 
 
Unless you light one up after dinner… In which case, you’ll have someone to answer to. Dear smoker, meet Mr. fist. Or Mrs. Fist. Or Ms. Fist? ….Hm.
 

Smoked Trout & Granny Smith Salad

Servings 4 servings

Ingredients
  

For Salad:

  • 20 oz. Smoked Trout skin removed.
  • 6 Large Handfuls of Fresh Salad Greens washed & well dried.
  • 1/2 Granny Smith Apple.
  • Juice of 1/2 Lemon.
  • 1/3 C Slivered Almonds toasted.
  • 4 Quail Eggs.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.

For Dressing:

  • 1 C Extra Virgin Olive Oil.
  • 1/4 C Apple Cider Vinegar.
  • Juice of 1/2 Lemon.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.

Instructions
 

  • Bring a medium sized pot with water and quail eggs to a boil over high heat. As soon as it hits a rolling boil, turn off the heat, cover and let the eggs sit in the hot water for 4 to 5 minutes. Drain and place eggs in an ice bath. Once cool to touch, carefully peel the eggs and slice in half. Set aside.
  • As the eggs cook, measure the dressing ingredients in a mason jar, seal with a tight fitting lid and shake shake shake. Taste. Add more salt, pepper or vinegar if necessary. It should be slightly more acidic than you think you want it and seasoned well. Set aside.
  • Next, core and matchstick the apple. Using a mandolin is very useful here. If you don't have one, slice and slice again to make thin "matchsticks", as uniform in size and shape as possible. Toss in the lemon juice and set aside.
  • Now assemble! Place the greens in a large bowl - or pull a Jamie Oliver and use a cutting board - and drizzle with a few Tbsp of the emulsified dressing - don't add too much dressing or your leaves with be heavy and oily. Season to taste with salt and pepper. Gently and gingerly toss the greens with your hands. Work in most of the almonds, apple and trout, topping with the greens and a sprinkle of each ingredient. Place cooked and peeled eggs on the side of salad. If you have some fresh herbs handy like parsley or dill, roughly chop a bit and top the leaves with them.
  • Serve on its own for a light meal or as a side for something meaty and delicious from the BBQ.
  • Eat.
Tried this recipe?Let us know how it was!

 

Do you smoke? Cigarettes, fish or otherwise? Have any strong feelings on the subject? What drives you bat shit crazy?

 

This post is linked up with The Hearth and Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; Scratch Cookin’ Tuesday; Cast Party Wednesday; Whole Foods Wednesday; Fugal Days, Sustainable Ways; What’s In The Box?; Showcase Your Talent Thursday; Full Plate Thursday; Simple Lives Thursday;Fresh Bites Friday; Fight Back Friday; Foodie Friday;

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