Wednesday, February 10, 2016

Smoked Trout Salad with Trout Deviled Eggs

These smoked trout deviled eggs are to die for! I first tasted this flavor combo when I ate at the Meatery in New Orleans, and knew right away that had to make them myself. Yes, they are worth the effort to find smoked trout. While my regular grocer only carried smoked salmon, I found smoked trout at Trader Joe's. Because the package was a lot larger than what I needed for a few deviled eggs, I used the rest in a salad - the flavor harmony was elegant!


for the deviled eggs:

4 eggs
3 Tbs. low fat mayonnaise
1 Tbs. minced fresh parsley
1 Tbs. minced pickled jalapeno peppers
several grinds of sea salt
4 tsp. flaked smoked trout

for the salad:

4 cups baby spinach
1 cup thinly sliced cabbage
1/4 cup minced fresh parsley
4 slices bacon, cooked, and cut into pieces
4 Tbs. Marcona almonds
1/4 cup Balsamic vinaigrette
1 pear, quartered, cored, and thinly sliced
12 oz. smoked trout


For the deviled eggs: Place the eggs in a saucepan and cover with cool water. Place the pan on the stove top and bring to a boil. Turn off the heat, cover the pan, and let the eggs sit for 9 minutes. Drain the eggs, run under cold water to cool. Peel the eggs, cut in half lengthwise, and scoop the eggs yolks into a small bowl. Combine the eggs yolks with the mayonnaise, parsley, peppers, and sea salt. Stir gently to just combine. Scoop some of the yolk mixture into each egg half, topping each with 1/2 tsp. of flaked smoked trout.

For the salad. Combine the spinach, cabbage, parsley, bacon, and almonds. Toss with the vinaigrette. Divide among 4 salad plates. Fan 1/4 of the pair slices on the edge of each plate, place 3 oz of the smoked trout on another corner, and 2 egg halves on the third corner. Serve with toast or crackers, if desired.

Stealthy Cooking Tip: The smoked trout is quite salty, so you won't need much salt in the deviled eggs. This beautiful salad makes a nice presentation, and is equally at home for a dinner or a lunch. If you want to make it ahead of time, simply omit mixing the greens with the salad dressing. Cover each plate and refrigerate until time to serve. Drizzle the salad dressing on top just before serving. 

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