Smoked Trout Salad
The almond oil and lemon juice in the vinaigrette for this salad echo the flavors of trout amandine, a classic dish of sautéed trout topped with lightly browned almonds and lemon. Smoked trout is available in most well-stocked supermarkets, sometimes with added seasoning such as dill or lemon, either of which would work here. If you can’t find white balsamic vinegar, regular may be substituted.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
| Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 bunches watercress
- 1 1/2 Tbs. almond oil
- 2 tsp. fresh lemon juice
- 1 tsp. white balsamic vinegar
- 1/2 tsp. freshly ground white pepper
- 1/4 tsp. salt
- 2 heads Belgian endive, cored and cut lengthwise into slices 1/4 inch thick
- 1/4 cup chopped fresh tarragon
- 4 or 5 smoked trout fillets, about 1 lb. total, skin and pin bones removed and trout torn into bite-size pieces