Smoked Trout Salad with Kale, Edamame and Lemon Sesame Cream

March  1, 2012
Author Notes

A healthy bowl of textures with kale and edamame joined by smoked trout, and all enrobed
in a lemon sesame dressing.

I was inspired to create this dish after having something similar at Philip Tang’s East by Northeast in Cambridge MA. Before tasting it, I never would have thought of making a salad out of kale.

  • Serves 2
  • Lemon Sesame Mayonnaise
  • 1/4 cup Hellman’s Mayonnaise
  • 3-4 teaspoons lemon juice
  • 2 teaspoons Japanese Sesame Oil (Maruhon is my favorite)
  • 1/2 teaspoon Tamari ( can sub with Japanese soy sauce)
  • Kale preparation and Salad assembly
  • 3 tablespoons canola oil
  • 5 ounces kale leaves (central vein removed),chopped into 1” pieces, soaked and drained
  • 1 1/2 ounces shelled edamame, cooked per package instructions
  • 4-5 tablespoons lemon sesame mayonnaise
  • 4-6 ounces smoked trout pulled into 1/2-1" pieces
  • 1 tablespoon tobiko*
  • 2 teaspoons Toasted white or black sesame seeds
  • optional-- cooked and drained linguini for 2
  • 1/2 pound optional --prepared Lotus Root** (marinated in a sweet soy glaze)
In This Recipe
  1. Lemon Sesame Mayonnaise
  2. Combine all thoroughly with a fork. Adjust seasoning.
  1. Kale preparation and Salad assembly
  2. Heat a wok or heavy skillet (not non-stick) over highest heat til just begins to smoke. Add oil til hot enough that you cannot hold your hand over the oil. Quickly add the kale and stirfry a few minutes til tender. Transfer to a bowl and cool.
  3. Add edamame and dressing. Add optional pasta and more lemon mayo if needed. Refrigerate a few hours. Adjust seasoning.Add tobiko and smoked trout, stirring gently so as not to break up the smoked trout. Place in the center of a serving platter ( surround with an optional edge of overlapping lotus slices) and sprinkle salad with sesame seeds.
  4. Notes: If you don't have a local source for smoked trout, the Cole's canned smoked trout from Portugal is a lovely product, moist and lightly smoked.
  5. * Tobiko is tiny crunchy bright orange flying fish roe. They have a lovely mild taste of the sea. They are great for adding texture and as a coloful garnish.They can be found in the refrigerated or frozen section of most Asian markets.
  6. ** Prepared lotus root can be found at most Korean markets.It is mild flavored and has the texture of a cooked potato. Each slice looks like a brown 1/4” thick , 2-3” round doily.So pretty!

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.