Sheet Pan

Smoked Trout and Avocado Salad Toasts

May  5, 2016
6 Ratings
Photo by Alexandra Stafford
  • Serves 4
Author Notes

The avocado and trout salad part of this recipe has been adapted from a recipe in Chez Panisse Vegetables. When mounded onto thick slices of toast, it becomes a meal. I have been buying Trader Joe's smoked trout for years and using it in simpler preparations (olive oil, lemon, crackers), but this is a better use of it yet—the smokiness of the trout permeates the salad, and the whole combination tastes fresh and bright, just the ticket this time of year. I haven't tried using canned salmon or tuna, but I imagine those would be good substitutes if you can't find smoked trout.

Re Trader Joe's smoked trout: I use two of their 3.9 oz tins for this recipe. —Alexandra Stafford

What You'll Need
  • 1 large shallot
  • 1 lemon, juiced
  • salt and pepper, to taste
  • 1/3 cup extra-virgin olive oil
  • 2 heads Belgian endive
  • 2 to 3 scallions, finely sliced
  • 1/2 pound smoked trout, see notes above
  • 1 firm, ripe avocado
  • 1/4 cup finely minced parsley
  • four 1-inch thick slices good bread
  1. Preheat the broiler to high. Finely mince the shallot and place in a small bowl. Cover with the lemon juice and a pinch of salt and freshly cracked pepper. (I like to add a pinch of sugar, too.) Set aside to macerate for 15 to 20 minutes. Use a fork to whisk in the olive oil. Taste and adjust seasoning as necessary.
  2. Meanwhile, quarter the heads of endive through the core, then finely slice crosswise. Place in a large bowl. Scatter the scallions over top. Break the smoked trout into large pieces over top. Pour the dressing over top, and use your hands to gently toss everything together, keeping the trout in largish pieces. Taste and adjust seasoning as needed—now is the time to correct for seasoning because once the avocado is in, you don’t want to toss too much or it will all turn to mush.
  3. Dice the avocado, and add to the bowl followed by the parsley. Toss with your hands again gently until combined. Set salad aside.
  4. Arrange bread on cooling rack set on sheet pan. Drizzle lightly with olive oil. Broil 2 minutes or until lightly golden, keeping a close watch. Remove pan from oven, flip slices of bread over, drizzle with more oil, and return pan to the oven for another 2 minutes, or until bread is golden. Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.

See what other Food52ers are saying.

  • whym
  • Sher
  • cucina di mammina
    cucina di mammina
  • Susan W
    Susan W
  • Alexandra Stafford
    Alexandra Stafford
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

18 Reviews

M January 31, 2022
This is a gem of a recipe! SO good! Thank you Alexandra. I have made this for appetizers for company on small rounds of French bread. It is always a huge hit! If there are any leftovers the next day I put it on toast with a fried egg. I have never used the Trader Joe trout but someday I will.
whym August 16, 2020
This was fantastic! I made it with romaine lettuce and home-smoked trout. Everyone in my family loved it! I know I’ll be making this again, thank you for sharing this recipe!
DanaMariaB December 24, 2019
Love this recipe. Served it with my Xmas eve LIthuanian all fish and vegetarian meal. Was quite popular with our crowd. I served it as a salad- will definitely make this one again!
Sher April 28, 2018
Ever since the first time I read about this recipe and tried it (6 months ago) it has become one of our "go-to" dishes. We love it and have been asked for the recipe 4 times.
cucina D. August 18, 2016
this recipe is absolute genius! We loved smoked trout and smoked salmon, I will be trying this with both fish variations the weekend with my two teen daughters and husband. Thanks for sharing this incredible find, adding to my permanent collection today 😍
Alexandra S. August 18, 2016
Yay!! So happy to hear this. Hope your family approves, too :) :) :)
Susan W. July 21, 2016
This is one of my favorite light meals. Tonight, I'm going even lighter and turning it into a romaine salad, but with all the delicious ingredients. I'm adding black olives and some beautiful candy sweet cherry tomatoes that I just picked up from the farm stand.
Alexandra S. July 21, 2016
Oh, Susan, this sounds so lovely. Love the idea of adding olives and tomatoes — so summery. Hope you are well!
Susan W. July 21, 2016
I am well thanks!! :) Getting ready to move to Snoqualmie, Washington. Hope you got my pork and miso stir fry that I emailed to you.

The salad is coming together beautifully. They only had one small endive so I bought a baby bok choy to add a little extra crunch. I made Amanda's French lemony vinaigrette. So delicious.

Hope you're having a fabulous summer.
Alexandra S. July 21, 2016
Oh wow, exciting! Hope it's going ok ... moving can be such a chore.

So happy to hear about the salad, and thanks for the rec on the dressing — will be making that ASAP. And I did't get the recipe?! I searched my spam box just in case, but nothing is coming up. So strange! Thank you for doing that. Would you mind resending when you have a moment? Sounds so good! Would love to make that soon. Hope the move goes OK!
Susan W. July 21, 2016
It was in May when I sent it. I'll send you a quick test email right now.

Very exciting move. Have you seen the waterfalls on the famous Snoqualmie Oatmeal package? That's where I'm moving to. It's 30 minutes from Seattle. I love it there and my neighbors will be my daughter, her husband and their new baby!! So fun.

The vinaigrette is fabulous. I skipped the anchovy because of the trout, but I usually don't.
Alexandra S. July 21, 2016
I hadn't but I just googled and found it — wow!! Stunning. And how fun to be 30 minutes from Seattle? And neighbors with your daughter? My in-laws just moved to my home town and it has been the best thing ever. So happy for you and your daughter.

If I ever make it to Seattle (have been dying to go since reading Delancey!), I will be in touch :)
Susan W. July 21, 2016
Oh you HAVE to come visit. Snoqualmie is so wonderful and Seattle is a great food and explore town. I love Delancy and Essex. Both so good. I don't think I've read the book. I thought I had. I'm from San Diego and Seattle reminds me of it with all the water.
Alexandra S. July 22, 2016
So fun, I absolutely will! Thanks, Susan!!
Monica M. June 1, 2016
Hello, this recipe sounds great. Is there any nutritional information? Such as calories...Thank you
Alexandra S. June 1, 2016
I'm sorry Monica, I don't have that info. I know there are sites out there that let you plug in the ingredients, and they'll calculate it for them. My Fitness Pal I think is one. Good luck!
heatheranne May 17, 2016
I happen to have smoked trout in the freezer, so this is what I did with it (although I smashed the avocado on the bread before putting on the trout mix. It was really tasty! Also a good idea to do with canned fish - salmon, tuna, sardines, mackerel etc.
Alexandra S. May 17, 2016
Yay! So happy to hear this. I think this is a great formula for all of the tinned fish you mentioned. And I like your idea of smashing the avo, which is actually sort of more how the original recipe is written — the avo is sliced, and the trout salad is piled on top of the slices. So glad you liked this!