Smoked Trout and Asparagus Salad with Lemon-Chive Vinaigrette

Smoked Trout and Asparagus Salad with Lemon-Chive Vinaigrette

Serves 6

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 weeknight meal. Don't be intimidated by the many components of this recipe — this salad can be tossed together quickly.

Ingredients: 
  • Vinaigrette
  • 3 tablespoons champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • 1 teaspoon grated lemon zest
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh dill
  • 2 teaspoons chopped fresh chives, divided
  • 1/2 cup olive oil
  • Salad
  • 6 slices brioche bread, crusts trimmed, cubed
  • 2 pounds (about 2 bunches) asparagus, woody ends snapped off and discarded
  • 1 small head frisée lettuce, cored, washed and torn into bite-sized pieces
  • 4 cups mixed baby field greens
  • 2 (8-ounce) packages smoked trout
  • 6 eggs
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Method: 

For the vinaigrette, whisk together vinegar, mustard, shallot, lemon zest, salt, pepper, dill and 1 teaspoon chopped chives in a medium bowl. Gradually whisk in olive oil until the vinaigrette is emulsified. Set aside. For the salad, preheat oven to 375°F. Place cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.

Bring a pot of salted water to a boil. Add asparagus and cook until just tender, about 5 minutes. Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds. Place frisée and field greens in a large bowl. Add croutons. Break up smoked trout, discarding skin, and add to lettuce with sliced asparagus. Set aside.

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. Poach until whites are set and yolks begin to thicken but are not hard, about 4 minutes. Remove 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.

Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly. Divide among 6 plates. Place a poached egg on top of each salad and garnish with remaining chopped chives.

Nutritional Info: 
Per Serving:420 calories (230 from fat), 25g total fat, 4.5g saturated fat, 60mg cholesterol, 460mg sodium, 24g carbohydrate (9g dietary fiber, 6g sugar), 29g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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