Smoked Trout, Beet & Apple Salad with Trout Grebenes

April 18, 2016
0 Stars
Photo by Aliwaks
Author Notes

I am not a gefilte fish fan--- this is my not gefilte fish starter for Passover-- it is parve-- if you want to make it dairy instead of silken tofu use sour cream, its not up to me to tell you how you should live your life. —Aliwaks

  • Serves 4
  • 2 Filet Smoked Trout
  • 6 Small steamed beets, peeled
  • 1 tart green Apple
  • Juice & Zest of 1 lemon
  • Dill fronds to garnish
  • vegetable oil
  • Dairy Free Horseradish Dressin
  • Creamy Horseradish Vinaigrette (Dairy Free)
  • .5 cup silken tofu
  • 1 .5 tablespoons apple cider vinegar
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 1 tablespoon prepared horseradish or 1Tbs grated fresh
  • 2 tablespoon olive oil
  • ½ cup chopped dill & chives
In This Recipe
  1. Squeeze half a lemon over shallot and let sit
  2. Skin trout and break in to bite size pieces , reserve skin for garnish
  3. Dice beets into cubes
  4. Peel apple and dice into cubes (same size as beets)
  5. Toss apples & beets with 1 tablespoon of Horseradish dressing
  6. Arrange beet and apple cubes + shallots over top
  7. Lay trout bits on top of that
  8. Scatter crisped trout skin & dill fronds over top
  1. Creamy Horseradish Vinaigrette (Dairy Free)
  2. Place tofu, vinegar, horseradish, garlic, shallots and ½ herbs in food processor
  3. Blend until pureed
  4. While processor is running , add water, followed by oil
  5. Season to taste with salt & pepper
  6. Stir in remaining herbs

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