A few weeks ago, Anders and I went to dinner at Ethan Stowell's Anchovies & Olives. The restaurant is Italian inspired with a heavy emphasis on seafood, and every single thing we tried was incredible (and we tried a lot!). One dish that particularly stood out to me was the Smoked Trout Salad. It had such a unique flavor, and I'm always impressed when people know to pair things like grapefruits with smoke trout. Of course, I guess one could argue that that's why they are chefs! Regardless, the salad was so delicious that I wrote down all the ingredients from the menu and attempted to recreate it at home. Mr. Stowell clearly wins, but I was overly happy with my at-home version and have actually made it multiple times since.
Here is my recipe!
Ethan Stowell's Smoked Trout Salad
Serves 4-6 as a side dish
1/2 a grapefruit
1/2 cup of pickled red onions
1/4 cup of raw almonds, toasted
1/2 cup of smoked trout
1/4 cup tarragon
1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon honey
salt and pepper to taste
1. Heat oven to 350 degrees. Spread almonds on a baking sheet and roast in oven for 10-15 minutes until toasted. Cool completely.
2. Chop endives by slicing them in half. Using a knife, cut out the core on both sides (the core is bitter). Chop remaining endive and add to a large bowl.
3. Peel half a grapefruit and, using a knife, remove 100% of the pith. Chop into small pieces and add to bowl.
4. Chop the pickled red onions, tarragon and almonds and add to bowl
5. Chop or shred the smoked trout into small pieces. Add to bowl.
6. Mix all the dressing ingredients in a jar and shake well. Add to the salad. You might not need the entire amount for the salad. Just add until the salad is fully dressed. Serve and enjoy!