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Spring Salad Recipe with Smoked Trout

Spring Salad with Smoked Trout

This recipe is quintessential summer with crisp greens, smokey trout and a glass of dry rosé wine.

Course Main Course, Salad
Cuisine American
Dish Type Salad
Diet and Health Healthy
Seasonal spring, summer
Ingredient Smoked Trout
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Created by Alexander Valley Vineyards winery

Ingredients

  • 4 cups Local baby greens pea shoots, arugula, baby kale, watercress
  • 1 Fennel bulb thinly sliced
  • 4 Radishes thinly sliced
  • 1/2 Cucumber thinly sliced
  • 8 oz Smoked trout about 2 ounces per serving
  • Edible flower petals for garnish
  • Dressing:
  • ½ cup crème fraiche
  • 1 tbsp Meyer lemon juice
  • ½ tsp minced shallot
  • ½ cup AVV olive oil
  • Kosher salt to taste

Instructions

  1. Place the creme fraiche, lemon juice and shallot in the blender, and briefly blend to mix.
  2. With blender running, and olive oil slowly through the top of the machine, processing until smooth and creamy.
  3. Season with salt to taste. (Any leftover dressing can be saved in the refrigerator in an air-tight container for up to 4 days.)

  4. To serve, arrange the washed and thoroughly dried greens on a plate. Then layer with radish, fennel and cucumber. Dot with smoked trout.

Notes

This is a delicious pairing with our Dry Rose of Sangiovese.