Smoked Trout with Almond Toast

6-8 servings

Smoked Trout Salad

2 c. fresh spinach, broken
2 c. red lettuce, broken
2 c. romaine lettuce, broken
18 oz. smoked trout, flaked
1 c. slivered almonds

Vinaigrette Dressing

1⁄2 c. lemon juice
1⁄4 c. orange juice from concentrate
1 Tbsp white wine vinegar
1 Tbsp Dijon-style mustard
3⁄4 cup mayonnaise
Salt and white pepper to taste
1 1⁄2 Tbsp minced shallots
2 Tbsp chopped cilantro
1 c. diced tomatoes

Almond Toast

3 oz. butter, softened
1 Tbsp finely chopped fresh basil
1 c. slivered almonds
12 slices French bread, sliced 1 1⁄2 inches thick on a bias


6-8 fresh edible flowers


Toss the greens together and place on chilled plates. Place flaked trout on greens. Sprinkle with almonds. Drizzle with dressing. Garnish with a fresh, edible flower. Serve with almond toast.

Vinaigrette Dressing

Blend first five ingredients in food processor. Salt and pepper to taste. Place in medium sauce pan. Stir in the shallots, cilantro and tomatoes. Heat just to boiling point. Remove from heat.

Almond Toast

Process butter, basil and almonds in a food processor until the mixture is creamy. Coat the bread on each side with almond butter. Wrap in foil and heat in 350 degree F. oven for 10-15 minutes. Open foil and
brown for 5 minutes. Keep warm.