Kale

Smoked Trout Salad with Kale, Edamame and Lemon Sesame Cream

by:
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.
LeBec Fin

  • Serves 2
Ingredients
  • 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
Directions
  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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My 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, cardamom, and GARLIC! 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 review it 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.