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1 small head frisee lettuce
Reserve 32 frisee leaves for garnish. Coarsely chop 1 cup of the frisee, reserve the rest for another use.
In a medium bowl, blend the mayonnaise with the lemon juice, mustard and scallion. Fold in the trout and the chopped frisee and season with pepper.
Arrange the endive leaves on a platter. Mound 1 tablespoon of the trout on each leaf, garnish with the reserved frisee leaves and serve.
The trout salad can be refrigerated for up to two days.
Poster's Notes:
Posted by Fran Woolf
Nutritional Info Per Serving: N/A
3/4 cup mayonnaise
1 tbsp fresh lemon juice
2 tsp Dijon mustard
1 large scallion, minced
10 ounces smoked trout, skinned and shredded
Freshly ground pepper
32 red endive leaves or 1 medium head radicchio leaves torn into 2" pieces
I made the trout salad without the frisee and served it mounded, sprinkled with chives. yummy!!!!!!