Smoked Trout and Beet Salad With Pink Caviar
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1small shallot, finely diced
- 1teaspoon Dijon mustard
- ½teaspoon grated lemon zest
- 2tablespoons rice vinegar
- 1tablespoon sherry vinegar
- Salt and pepper
- 3tablespoons extra-virgin olive oil
- 1½pounds medium yellow beets
- 2tender celery stalks, thinly sliced (about 1 cup)
- Salt and pepper
- Radicchio, Treviso or red endive leaves
- 5ounces smoked trout fillets, or more if desired
- 4red radishes, very thinly sliced
- 1hard-boiled egg, finely chopped (optional)
- 2ounces trout roe, salmon roe or paddlefish caviar (about 3 tablespoons)
- 2tablespoons snipped chives
- Dill sprigs, for garnish
For the Vinaigrette
For the Salad
Nutritional analysis per serving (6 servings)
175 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 9 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
- Step 2
Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
- Step 3
Cut beets into half-moon slices, ¼-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
- Step 4
Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
- Step 5
Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.
Private Notes
Comments
Wow, David Tanis, wow.
This is the most beautiful thing I have ever put on a plate. The colors make this a work of art. Guests were delighted. Gasps of joy were heard just at the sight of it.
Oh, and it tastes great, too. The perfect antidote to heavy holiday fare. I love composed salads because they are so lovely, but also fun to eat.
Amounts listed served four for a light dinner after hearty hors d'oeuvres. I roasted the beets. Don't leave out the boiled egg.
Thank you for this!
Very tasty and festive. A big hit. But the treviso leaves that I hunted the town for turned out to be flimsy and did not form a sturdy receptacle for the loose ingredients and were not suitable finger food. Next time I would use sturdier endive leaves. Would also cut the beets and radishes into batons and matchsticks so that they fit better into the leaves.
Didn't have caviar nor raddachio. Added cucumber. Twas delish!
An absolutely delicious salad. Made this for two, so I opted against building them into the cute lettuce cup form. Used chopped endive and baby romaine. Composed the rest of the salad as described. Every ingredient sings - and it’s so vibrant on the plate!
Festive, beautiful. Lovely appetizer for a special holiday meal. I used endive leaves, and they were perfect.
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