Kat's Smoked Trout Avocado Salad
GINGER VINAIGRETTE
1/3 cup Peeled/sliced ginger
1/4 cup Fresh lemon juice
2 tbl White wine vinegar
1 tsp Sugar
2/3 cup Peanut oil
Fresh ground pepper to taste
Salt to taste
TROUT
2 x Smoked trout, (catch trout - yeah, E-Z for you to say, gut/clean, smoke for
45 minutes)
1 x Red onion, sliced paper-thin
2 x Ripe but FIRM avocados
6 cup Packed spinach, watercress, or whatever you have that's green, crayons
won't work with this one, sorry.
2 lrg Navel, (or coast guard) oranges, sectioned, remove all membranes
Method :
Here's how to make the aforementioned vinaigrette:
Chuck the ginger in a blender or processor and do it up finely. Add the lemon
juice (FRESH) and vinegar and grind to a puree . Pour it into a bowl and whisk in the sugar, peanut oil, and
salt/pepper. Skin and bone the trout... in bite-sized pieces. set them aside.
mix up the onions and just 1/4 cup of the vinaigrette. Let that
stuff sit around for at least 15 minutes.
Now cut the avocados in half . Peel and cut into long slices, about 1/4"
wide. and drizzle 1/4 cup
of vinaigrette all over.
toss the greens with
their vinaigrette and the onion slices with a 1/2 cup of the remaining
vinaigrette. Dump that mixture on 4 salad plates, and place the orange segments
and trout pieces in the same bowl and toss well.
Then put the trout pieces and avocado and orange
slices and place them appropriately upon the greens.