My F&W
quick save (...)

Lemony Smoked Trout Salad in Red Endive Scoops

  • SERVINGS: makes 32 hors d'oeuvres
  • FAST
  1. 1 small head frisée lettuce
  2. 3/4 cup mayonnaise
  3. 1 tablespoon fresh lemon juice
  4. 2 teaspoons Dijon mustard
  5. 1 large scallion, minced
  6. 10 ounces skinless smoked trout fillets, shredded
  7. Freshly ground pepper
  8. 32 red endive leaves, or 1 medium head radicchio, leaves torn into 2-inch pieces
  1. Reserve 32 small frisée leaves for garnish. Coarsely chop 1 cup of the frisée; reserve the rest for another use. In a medium bowl, blend the mayonnaise with the lemon juice, mustard and scallion. Fold in the trout and chopped frisée and season with pepper.
  2. Arrange the endive leaves on a platter. Mound 1 tablespoon of the smoked trout salad on each leaf, garnish with the reserved frisée leaves and serve.
Make Ahead The smoked trout salad can be refrigerated for up to 2 days. Notes If frisée is difficult to find, substitute another bitter green, like escarole. Look for a head of young escarole, chop it very finely and add it to the salad just before serving.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.