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    You are in: Home / Recipes / Smoked Trout and Asparagus Salad Recipe
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    Smoked Trout and Asparagus Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Chef Kate's Note:

    Another salad which takes advantage of the bounty of the Mid-Atlantic. A poached egg perched on a bed of mixed lettuces, toasted croutons, spring asparagus and rich trout makes a delightful weekend brunch salad or a quick weeknight meal. Don't be intimidated by the many components of this recipe — this salad can be tossed together quickly.

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    Units: US | Metric

    For the Salad

    • 6 slices brioche bread, crust trimmed, cubed
    • 2 lbs asparagus, woody ends snapped off and discarded (about 2 bunches)
    • 1 small frisee, cored, washed and torn into bite-sized pieces
    • 4 cups mixed baby greens
    • 1 lb smoked trout
    • 6 eggs

    For the Vinaigrette


    1. 1
      Preheat the oven to 375°F.
    2. 2
      Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
    3. 3
      Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
    4. 4
      Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
    5. 5
      For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
    6. 6
      Place the frisée and field greens in a large bowl. Add the croutons.
    7. 7
      Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
    8. 8
      Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
    9. 9
      Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
    10. 10
      Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
    11. 11
      Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
    12. 12
      Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
    13. 13
      Divide among 6 plates.
    14. 14
      Place a poached egg on top of each salad and garnish with the remaining chopped chives.

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    Nutritional Facts for Smoked Trout and Asparagus Salad

    Serving Size: 1 (370 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 686.2
    Calories from Fat 294
    Total Fat 32.7 g
    Saturated Fat 5.9 g
    Cholesterol 267.4 mg
    Sodium 974.2 mg
    Total Carbohydrate 59.1 g
    Dietary Fiber 6.3 g
    Sugars 2.6 g
    Protein 38.9 g

    The following items or measurements are not included:

    mixed baby greens

    champagne vinegar

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