Delicious Living
Ingredients
  • 1 head (about 10 ounces) butter lettuce
  • 8 ounces smoked trout
  • 1/2 small red onion (quartered lengthwise and thinly sliced)
  • 2 ruby red grapefruits
  • 1 egg yolk or 2 tablespoons egg substitute
  • 3 tablespoons brown rice vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 vanilla bean, preferably Tahitian (split lengthwise and chopped into small pieces)
  • 1/3 cup flax oil
  • 1/2 bunch fresh chives (cut into 1/4-inch lengths)

Smoked Trout and Grapefruit Salad

Alan Roettinger | Delicious Living
  • Serves: 4 people
  • Calories per serving: 275

Serves 4 as an entrée, 8 as a side / Smoked trout, a fatty fish loaded with DHA (part of the omega-3 family), has an exceptionally rich taste that's a natural partner for citrus. Making the creamy, vanilla-scented dressing with flax oil adds a healthy dose of omega-3s to each serving. Don't be afraid of the raw egg; the grapefruit-juice acids will kill anything nasty that might be lurking, while leaving valuable nutrients intact. Prep tip: If you can find it, substitute piment d'Espelette—a fruity, Basque-country pepper—for the paprika.

Directions
  1. Tear lettuce into large bite-size pieces. Wash and spin dry. Place in a large bowl. Remove skin from trout and discard. Break trout into large bite-size pieces and add to lettuce, along with red onion.
  2. Slice off grapefruit peels and white pith, exposing flesh. Carefully cut grapefruit segments from membranes; set aside. Squeeze 3 tablespoons juice from membranes; strain and transfer to a blender. Add egg yolk or egg substitute, vinegar, salt, pepper, paprika, and chopped vanilla bean. Purée on high until vanilla bean is thoroughly blended. With the motor running, slowly add flax oil. When emulsified, strain into a small bowl, discarding any tough vanilla bean debris.
  3. Add about three-fourths of the dressing to lettuce mixture and toss thoroughly. Add reserved grapefruit sections and half the chives. Toss very gently. Divide among salad plates. Garnish with remaining chives and serve at once.

PER SERVING (4): 275 cal, 56% fat cal, 18g fat, 3g sat fat, 78mg chol, 15g protein, 16g carb, 2g fiber, 148mg sodium

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