© Melanie Acevedo
Active Time
N/A
Total Time
N/A
Yield
Serves : 4

You don't need to make a special trip to the fish shop for smoked trout. The fish counter at most grocery stores will have it, vacuum-packed like many brands of bacon. We used plain smoked trout fillets, but the black-peppercorn type would be good, too. Plus: More Seafood Recipes and Tips

How to Make It

Step 1    

In a large glass or stainless-steel bowl, whisk together the vinegar, Dijon mustard, salt, and 1/4 teaspoon black pepper. Add the 1/3 cup oil slowly, whisking.

Step 2    

Heat the broiler. Put the baguette slices on a baking sheet and brush the tops with the remaining 1 1/2 tablespoons oil. Broil until lightly browned, about 2 minutes. Remove the baking sheet from the oven. Turn the slices over and top each one with a slice of goat cheese. Broil until the cheese is soft and warm, about 2 minutes. Sprinkle a little pepper over each croûte.

Step 3    

Meanwhile, toss the spinach and radicchio into the dressing. Put the salad on plates. Top with the trout and the goat-cheese croûtes.

Chef's Notes

Variations:

Use romaine lettuce instead of spinach.

Add a handful of frisée to the spinach and radicchio.

You May Like