MM #10 – Spring – Fennel, Arugula and Smoked Trout SaladDieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert
Meeta hosts a party celebrating the fresh fruit and vegetables of spring and lighter methods of cooking in this month’s edition of Monthly Mingle:
Your challenge this month is to go to your local grocer’s or Farmer’s Market and buy yourself a basket load of fresh Spring fruit and vegetables. Then get back home to your kitchens and create the ultimate Spring Dish. Asparagus, Spinach, Avocado, Summer Squash, Strawberries, Raspberries, Strawberries, Apricots.
What actually did spring towards me (pun intended) was fresh arugula (rocket for those who rather have it British) and luscious, round, bright light green fennel bulbs, so I opted for a recipe from Bon Appétit and prepared
Fennel, arugula and smoked trout salad with horseradish dressing
It is as easy as delicious!
1 1/2 tablespoons sour cream
3 teaspoons olive oil, divided
2 teaspoons prepared horseradish
2 teaspoons finely chopped fresh dill
1 1/4 teaspoons white wine vinegar, divided
2 cups arugula
1 1/2 cups thinly sliced fennel bulb
1/3 cup thinly sliced red onion
2/3 cup smoked trout or smoked whitefish, coarsely flaked
Whisk sour cream, 1 1/2 teaspoons olive oil, horseradish, dill, and 3/4 teaspoon white wine vinegar in small bowl. Season dressing to taste with salt and pepper. Place arugula, fennel, and onion in medium bowl. Add 1 1/2 teaspoons olive oil and 1/2 teaspoon white wine vinegar; toss to coat. Season with salt and pepper.
Divide salad between 2 plates. Top with smoked fish. Drizzle horseradish dressing over and serve.
I did not flake the smoked trout but carefully divided the wonderful fresh smoked trout fillets into three parts each on the plates.
The horseradish sauce was great, but very spicy, some people might prefer a lighter version. A dish I will no doubt make again often – perfect no-fuss cuisine for those days you don’t want to spend hours in the kitchen or it is simply too hot to cook, anyway.