Smoked Trout, Beet & Apple Salad with Trout Grebenes

April 18, 2016
0 Ratings
Photo by Aliwaks
  • Serves 4
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

What You'll Need
  • 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
  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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