A light but filling salad that I made for lunch today. You can find pre-packaged smoked trout in specialty grocery stores or Trader Joe, but my local market had fresh smoked "candied" steelhead so I thought I'd give it a go. I wasn't sure how the sweet flavor would go with the horseradish and other ingredients in this recipe, but it was a hit! Serve with a tasty pinot rose wine. Recipe below makes two good-size portions.
8 oz. smoked Steelhead (or other trout)
1 hard boiled egg, peeled
1 large tomato, chopped
1/2 to 2/3 c. pitted mixed olives (Kalamata, black, and green), cut in half or quartered for larger olives
1/4 to 1/3 c. chopped sweet onion
3 T. loosely packed fresh cilantro leaves, or roughly chopped parsley
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 T. olive oil
2 Boston lettuce leaves
1/4 c. whipped cream cheese
1 T. bottled horseradish (I used horseradish cream)
1/4 tsp. freshly ground black pepper
Crunchy French bread for serving
Using an egg slicer, cut the egg into vertical slices, then pivot the slices at 90-degrees in the slicer and cut them again, or chop into squares. Put the egg, tomato, olives, onion, cilantro (or parsley), salt, pepper and oil in a bowl and toss gently.
For the horseradish cream, mix the ingredients together in a small bowl.
Divide the tomato mixture among two plates, creating a mound in the middle of the plate. Make a well in the center of each mound; using a spoon spread it out slightly to accommodate the lettuce leaf. Place the lettuce in the middle and put half the horseradish cream on the lettuce leaf. Arrange the pieces of trout on top of the horseradish cream and sprinkle with any remaining chopped cilantro.
Serve with slices of French bread and butter.
– Jacques Pépin, "Fast Food My Way"