Canned fish is all about shortcuts: no smoking needed on your part in order to get smoky flavor, and you can keep it in your pantry for whenever you have a hankering for fish. But this Smoked Trout and Avocado Salad Toasts has a balanced blend of fresh and preserved ingredients. The bite from the shallots are subdued by zesty lemon juice and olive oil, while the avocado adds a buttery creaminess that compliments the smoky trout. The salad is then loaded onto a thick slice of bread. It's the perfect meal when you just want toast—but you might also be full by the time you make it to the second slice. One more win: Save some salad for lunch the next day and simply assemble at work.
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We're assuming you already have salt and freshly ground pepper, but if not, add them to your list too!
The Game Plan
About 30 minutes before dinner, place minced shallots in a small bowl with lemon juice, salt, and freshly cracked pepper to taste. Set aside and allow the shallots to macerate for 15 to 20 minutes, then slowly whisk in the olive oil.
Meanwhile, quarter the endives. Place them in a large bowl with the scallions, the smoked trout (breaking it into large pieces as you go), and the shallot dressing. Gently toss the salad with your hands, keeping large smoked trout pieces intact. Dice the avocado and add to the salad with minced parsley. Toss lightly to prevent over-mixing and mushy avocado (the worst). Set salad aside.
10 minutes just before sitting down, turn the broiler on high. Place bread on a cooling rack over a sheet pan, drizzle the slices with olive oil, and broil for 2 minutes. Once golden, flip, drizzle with more olive oil, and broil again. Top golden toast slices with smoked trout and avocado salad. Enjoy immediately!
See the full recipe here.