Smoked Trout with Blood Orange, Beetroot Salad

  • Prep Time: 15 minutes
  • Servings: 4
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Smoked Trout with Blood Orange, Beetroot Salad has a versatile blood orange vinaigrette which can also be used as a marinade for chicken or seafood or as a lovely dressing for roasted vegetables.

Ingredients

  • 120g smoked trout or gravlax
  • 200g cooked baby beets, sliced
  • 2- 3 blood oranges, peeled, sliced
  • 2 teaspoons baby capers, rinsed, drained
  • Baby herb leaves


Vinaigrette

  • 1 -2 blood oranges
  • 1 teaspoon honey (or maple syrup for a vegan option)
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon freshly ground black pepper (or to taste)
  • 1/3 cup (80 mls) extra virgin olive oil

Instructions

  1. For vinaigrette: zest orange to get 1 teaspoon and set aside and juice to get 1/3 cup (80 mls) and combine with zest and remaining ingredients except oil. Slowly drizzle the olive oil into the mixture while whisking continuously until the vinaigrette is emulsified and smooth. Alternatively shake vigorously in a jar. Taste the vinaigrette and adjust the seasoning if necessary. Store in the fridge for up to a week.
  2. Arrange trout, beetroot and orange slices decoratively on four serving plates. Sprinkle with capers and drizzle with vinaigrette. Finish with baby herb leaves.

Notes

Lyndey’s Note: As the season goes on, blood orange juice will get sweeter. When it does, you may need to replace 1 tablespoon (20 ml) blood orange juice with the same quantity of apple cider or other vinegar.

Related Recipes:
Blood Orange Salad with Baby Beets, Feta and Pinenuts
Spiced Chicken with Blood Orange and Date Salad

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