Wednesday, November 9, 2011

But wait, he's a butcher, no?

I know, I know...years later she reappears!
Well, I have some pretty delicious stuff to discuss today, so it may be worth it.

The butcher and I have been trying to make fish. We have made seared tuna, which was amazing! We make shrimps  and scallops all the time - because that is the fish that he was OK with at the beginning. The other fish, I was told, was out of the running at the time because (and I could not make this up if I tried) it was "too fishy"...

But- it's gotten better! One of my all-time favorite brunch foods is bagels and lox - is there anything better?

I have recently found that I love any fish when it's smoked, not just salmon!

We made this salad a while back with some smoked trout that we found at the Jean Talon market, it was as fresh as it gets!

Excited, we went home to make an AMAZING salad that you should all try! I promise, even if you're iffy on fish this salad will be a hit!

What you will need:

2 smoked trout filets
1 bag of fresh mesclun greens
2 medium tomatoes
1/2 cup of fresh Feta
1 english cucumber
Lemon juice (fresh or other)

Prepare the salad as usual.
Add the crumbled smoked trout
Cube the feta and add
Squeeze fresh lemon juice on the whole bowl  until everything is lightly covered
Mix the salad
Add the capers (to taste)
Add cracked black pepper

You will notice I did not add salt nor vinegar, the fish and feta are quite salty and you will not need the extra kick of flavour.
The lemon juice and pepper adds balance.
I would say you could try an arugula with this, the peppery leaves will balance nicely with the saltier tones.

Now...grab a fork and enjoy! Delicious!!


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