Smoked Trout & Granny Smith Salad

Yield 4 servings


For Salad:

For Dressing:


  1. Bring a medium sized pot with water and quail eggs to a boil over high heat. As soon as it hits a rolling boil, turn off the heat, cover and let the eggs sit in the hot water for 4 to 5 minutes. Drain and place eggs in an ice bath. Once cool to touch, carefully peel the eggs and slice in half. Set aside.
  2. As the eggs cook, measure the dressing ingredients in a mason jar, seal with a tight fitting lid and shake shake shake. Taste. Add more salt, pepper or vinegar if necessary. It should be slightly more acidic than you think you want it and seasoned well. Set aside.
  3. Next, core and matchstick the apple. Using a mandolin is very useful here. If you don't have one, slice and slice again to make thin "matchsticks", as uniform in size and shape as possible. Toss in the lemon juice and set aside.
  4. Now assemble! Place the greens in a large bowl - or pull a Jamie Oliver and use a cutting board - and drizzle with a few Tbsp of the emulsified dressing - don't add too much dressing or your leaves with be heavy and oily. Season to taste with salt and pepper. Gently and gingerly toss the greens with your hands. Work in most of the almonds, apple and trout, topping with the greens and a sprinkle of each ingredient. Place cooked and peeled eggs on the side of salad. If you have some fresh herbs handy like parsley or dill, roughly chop a bit and top the leaves with them.
  5. Serve on its own for a light meal or as a side for something meaty and delicious from the BBQ.
  6. Eat.

Recipe by She Eats at