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Salad with Smoked Trout, Pomelo, and Hazelnuts

recipe adapted from "Mache Salad with Smoked Trout, Hazelnuts and Pomelo" by Nell Newman, 2001

Servings: 2
Ingredients
  • 1 cup hazelnuts (makes more than you need for the salad, but good to have extras for another time)
  • 1 pomelo or 1 or 2 blood oranges, supremed
  • 1 head butterhead lettuce or other tender lettuce
  • ½ head radicchio
  • 2 fillets smoked trout Ducktrap Farms or Tsar Nicoulai smoked sturgeon
  • pickled red onions optional
  • blackberries optional
Walnut Oil Vinaigrette (makes enough for 4–6 servings, refrigerate leftovers in a jar)
  • 1 tablespoon minced shallot
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon pomelo juice (or blood orange juice)
  • 4 tablespoons roasted walnut oil or olive oil or 50/50 La Tourangelle, California Olive Ranch
  • Maldon salt and freshly ground black pepper
Instructions

  1. Preheat oven to 350°. Place hazelnuts on a rimmed cookie sheet pan and roast until fragrant and lightly browned, about 10 minutes. Remove from oven, place in a clean kitchen towel and rub until skins come off. Set aside.

    Put shallots into small bowl or glass measuring cup. Add the vinegars and let sit while you proceed with the salad prep.

  2. To supreme the pomelo or blood orange, cut off all skin and pith then cut out the segments. Squeeze the leftover membrane for the juice.

    Wash and dry lettuce and radicchio. Tear into pieces. Remove the skin from the smoked trout and break into bite-sized pieces.

Vinaigrette

  1. Add a pinch or two of salt to the shallot-vinegar. Whisk in the pomelo/blood orange juice then the walnut or olive oil.

Plating

  1. Plate individually and drizzle with dressing or layer in a large salad bowl and gently toss.