Smoked Trout Salad with Grapefruit & Avocado
"This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish."
A stripped-down dressing of lemon juice and olive oil is all that’s needed for this salad, where smoked fish is the featured player. This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish. And when the acidic sting of grapefruit (at Gjelina, we’re fools for the ones from Shaner Farms), lush slices of avocado, and the peppery bit of arugula come into play, this simple salad rises to the level of a classic.
Other citrus, such as orange or tangerine, works well here, too, but the intense acidity and floral qualities of grapefruit, and its cousin pomelo and oro blanco, are ideal.
