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Smoked Seafood Salad
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Tags:
salad
Ingredients
Horseradish Vinaigrette
1
oz
Horseradish root
2
oz
Rice vinegar
3
oz
Lemon Grapeseed Oil
1
oz
Chardonnay Grapeseed Oil
Salad
8
Small Yukon Gold Potatoes
2
oz
Smoked Trout (flaked)
or other smoke seafood
1
head
Romaine heart, chopped
1/2
Heads of Friseé
1/8
Cup
Parsley Chiffonade
1
Tbsp
chopped almonds
Salt and Pepper to taste
Instructions
Horseradish Vinaigrette
Peel Horseradish and dice.
Put into blender with the rice vinegar and lemon grapeseed oil. Blend until smooth.
Salad
Blanch potatoes until just done in salted water and shock to stop the cooking process.
When cool cut into quarters.
Trim friseé of all dark green and stem ends and separate.
In a salad or mixing bowl combine smoked seafood, potato, friseé and parsley.
Season with salt and pepper and toss.
Add enough vinaigrette to coat all ingredients and taste.
Adjust seasoning or add more vinaigrette. Enjoy!
Notes
Use any smoked, firm seafood as desired.