Smoked Trout and Grapefruit Salad

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.

Smoked Trout and Grapefruit Salad

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Servings

4 people

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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

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

Servings 4 people Print Recipe

Instructions

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.

Recipe Notes

Nutrition Facts

Smoked Trout and Grapefruit Salad

Amount Per Serving

Calories 275

% Daily Value*

Cholesterol 78mg 26%

Sodium 148mg 6%

Total Carbohydrates 16g 5%

Dietary Fiber 2g 8%

Protein 15g 30%

* Percent Daily Values are based on a 2000 calorie diet.

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