Fennel & Orange Salad with Smoked Trout

By • June 25, 2011 • 7 Comments



Author Notes: This salad is loosely based on one that I used to get when I lived in San Francisco. It's fresh, simple and amazing.It also works well with pink grapefruit in place of orange. DailyMeals

Serves 4

  • 1 Medium fennel bulb, or 2 small
  • 1 Juicy orange or grapefruit
  • 1 Whole smoked rainbow trout, or 2 fillets
  • 1/4 cup Extra virgin olive oil
  • Salt and Pepper to taste
  1. Cut the end off the fennel bulb and cut in half. Slice as thinly as you can by hand or on a mandoline. Also set aside the fennel fronds to garnish the finished salad.
  2. Next supreme the orange. Cut a tiny bit off the base, then stand it up and slice the peel off in sections so the flesh is exposed. Carefully take your knife and slice in between each membrane down to the center to get perfect slice with no skin.
  3. Once you have all your orange slices, juice the rest of the orange into a bowl or blender. Add your olive oil and salt and pepper and whisk or process to make a vinaigrette.
  4. Add fennel and orange to a medium bowl.
  5. Flake the trout into small pieces. Add to the fennel and orange, then add the vinaigrette. Finally, add the fennel fronds. Stir together and serve. Enjoy!
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Comments (7) Questions (0)

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Me

about 3 years ago wssmom

Lovely!

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about 3 years ago GiGi26

Beautiful! I can't wait to try this; the combination sounds heavenly!

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about 3 years ago DailyMeals

Thanks! I hope you enjoy it!

Dsc_0675-x2a

about 3 years ago Sagegreen

This looks perfect!

Me

about 3 years ago TheWimpyVegetarian

This looks wonderful!! I think I'll add this dish to a dinner for tomorrow night - thanks for posting!

Linda_cooking

about 3 years ago Beautiful, Memorable Food

This looks delicious! I think the combination of fennel and orange must complement the smoked trout just perfectly. PS Where did you get in SF?

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about 3 years ago DailyMeals

BMF, Boulange bakery in SF has an amazing smoked trout salad with greens, etc, and more than anything it inspired me to use smoked trout in my recipes.