BACK IN 2007 Day One: Christine from My Plate or Yours raved about a smoked mullet dip. We bantered back and forth a bit on e-mail.
Day Two 7 am: Arggh. I was, um, hooked. I woke up wanting smoked fish dip NOW. (For breakfast, Alanna?)
Day Two 11am: A client's husband was off to fetch fish from Bob's Seafood, the best (and in my opinion, only) place to buy fresh fish in St. Louis, for their supper. When I asked if he'd mind buying smoked fish for me, he and my client answered, nearly simultaneously, "Oh, you need a smoker." Now he's an accomplished foodie and she's a chef so I trust their judgments nearly without question. An hour later, he'd picked up the fish, he'd picked up a smoker – and she'd given me a lesson in hot-smoking shrimp, scallops and trout!
And this stuff is heaven! I'm looking forward to learning more about the stovetop smoker – including, with any luck, some vegetables. More on that, later. Update: My first foray with smoker at home turned out beautifully, just scallops and shrimp and OH SO EASY.
In the mean time, the sauce the client recommended for the trout turned out to be a delicious oil-free dressing on arugula – snipped fresh from the client's home garden. Yes, indeed, this is a client with "fringe benefits"! Thank you, Anne, thank you, Tom! And Christine, thanks to you, too, for the inspiration that started this odyssey!
UPDATE Eight years passed between Salad One and Salad Two but it won't be eight weeks before the next one. So simple. So good. So perfect for a sumptuous summer supper. Just look how pretty!
"...this recipe has made it into regular rotation at our house. It works great with scallops too!" ~ Libby
ARUGULA SALAD with SMOKED TROUT & PEACH PRESERVE DRESSING
Time to table: 10 minutes
Serves as many as needed
Peach preserves, preferably, orange marmalade works too
Salt & pepper to taste
Fresh vegetables, tomatoes, bell pepper, cucumber, avocado, zucchini, a touch of onion
Dried or pickled or fresh fruit
Bits of cheese, warm goat-cheese rounds
DRESSING Mix to taste. If needed, add a little vinegar to cut the sweetness, maybe a little good olive oil to round out the vinaigrette.
SALAD Wash arugula well and let dry. Toss with the Dressing and top with smoked trout and any optional add-ons.
ALANNA's TIPS & KITCHEN NOTES
If you have a smoker, sure, go ahead and smoke your own trout, it's really wonderful. But I'll have to admit that ever since finding a source of good-quality smoked fish, it's something I buy. One trout feeds two of us amply.
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MORE FAVORITE SALAD SUPPER RECIPES~ Homemade Cobb Salad ~
~ Roasted Beets Supper Salad ~
~ Tropical Salad Supper ~
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from A Veggie Venture
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from Kitchen Parade, my food column
and vegetable inspiration from Asparagus to Zucchini.
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