Recipe: Smoked trout, fingerling and bacon salad
- 1 pound fingerling potatoes
- 2 tablespoons olive oil
- 8 ounces fresh green beans
- 6 ounces thick-cut bacon (about 7 slices), cut into1/2-inch pieces
- 8 ounces smoked trout
- 6 ounces arugula
- 1 preserved lemon sliced into thin strips, or the zest of 1 lemon
- 3/4 cup Lemon-Maple Vinaigrette (recipe below)
1 Preheat the oven to 400°F. Toss the potatoes with the oil and arrange them in a single layer on a baking pan. Roast them until the potatoes are fork tender, about 30 minutes. Set aside to cool completely and
then slice them into 1/2-inch rounds.
2 While the potatoes are roasting, bring a large pot of salted water to a rapid boil. Fill a bowl halfway with ice and cold water. Add the green beans to the boiling water and blanch them by cooking until they are just tender, 2 to 3 minutes. Drain the beans and put them in the ice bath to shock them. When they are completely cool, strain them again and refrigerate until ready to use.
3 Heat a large saute pan over medium heat. Add the bacon and cook until the fat is rendered and the bacon is crispy, 7 to 10 minutes. Remove the crisp bacon with a slotted spoon to a plate lined with paper towels.
4 In a large bowl, toss together the potato rounds, beans, bacon, trout, arugula, and lemon. Drizzle them with the vinaigrette and toss again to coat the ingredients.
A delicate, simple vinaigrette like this needs to go with something mild. Try it on steamed green beans, a nice piece of grilled fish, or a fresh tomato salad.
- 1/4 cup fresh lemon juice
- 2 tablespoons maple syrup
- 1/2 teaspoon sambal paste
- 1/4 teaspoon coarse salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
1 In a small bowl, whisk together the lemon juice, syrup, sambal, salt, and pepper. Add the oil in a slow drizzle, whisking constantly until emulsified. Store in an airtight container in the refrigerator.
Makes about ¾ cup.
Smoke on top of smoke. Looks like a job for a nut brown ale. To avoid smoky overload with your bacon and trout, you want a beer with enough creaminess to “put out the fire” so to speak, and nut browns tend to have a knack for balancing strong flavors.
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Excerpt from Girl in the Kitchen by Stephanie Izard, Copyright 2011. Photography Copyright Dan Goldberg 2011. Excerpted from Chronicle Books. All rights reserved.