Smoked Trout and Avocado Salad Toasts

Name: Smoked Trout and Avocado Salad Toasts
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Shallots (1 large shallot); 1 piece Lemon (1 lemon, juiced); 0 pieces Table Salt (Salt and pepper, to taste); ⅓ cup Extra Virgin Olive Oil (1/3 cup extra-virgin olive oil); 2 pieces Endive (2 heads Belgian endive); 2 pieces Scallion (2 to 3 scallions, finely sliced — up to 3); ½ lb Trout (1/2 pound smoked trout, see notes above); 1 piece Avocado (1 firm, ripe avocado); ¼ cup Flat-Leaf Parsley (1/4 cup finely minced parsley); 1 slice Sliced Bread (Four 1-inch thick slices good bread)

A fresh salad of smoked trout, avocado, endive, and herbs in a lemon-olive oil dressing, served on toasted bread slices.

25 minAmerican

Servings4

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Pescatarian
Halal

Steps

1Preheat the broiler to high. Finely mince the shallot and place in a small bowl. Cover with the lemon juice and a pinch of salt and freshly cracked pepper. (I like to add a pinch of sugar, too.) Set aside to macerate for 15 to 20 minutes. Use a fork to whisk in the olive oil. Taste and adjust seasoning as necessary.
2Meanwhile, quarter the heads of endive through the core, then finely slice crosswise. Place in a large bowl. Scatter the scallions over top. Break the smoked trout into large pieces over top. Pour the dressing over top, and use your hands to gently toss everything together, keeping the trout in largish pieces. Taste and adjust seasoning as needed—now is the time to correct for seasoning because once the avocado is in, you don't want to toss too much or it will all turn to mush.
3Dice the avocado, and add to the bowl followed by the parsley. Toss with your hands again gently until combined. Set salad aside.
4Arrange bread on cooling rack set on sheet pan. Drizzle lightly with olive oil. Broil 2 minutes or until lightly golden, keeping a close watch. Remove pan from oven, flip slices of bread over, drizzle with more oil, and return pan to the oven for another 2 minutes, or until bread is golden. Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.