Fresh As Spring Trout Salad
Basil Viaigrette Dressing:
1/2 cup vegetable oil
1/4 cup olive oil
1/4 cup lemon juice
1 tsp. dry basil
1/4 tsp. salt
1/8 tsp. pepper
Place all dressing ingredients in cruet or jar with a lid; cover. Shake until blended. Refrigerate at least 2 hours before serving.
1 Fillet Smoked Trout
2 Stalks celery, cut into strips, 3 x 1/4 inches
2 carrots, cut into strips, 3 x 1/4 inches
1 bell pepper, cut into thin strips
2 large mushrooms, thinly sliced
Flake smoked trout into pieces, remove any large bones. Arrange slad greens on large platter. Arrange 3 alternating portions of celery, carrots, bell pepper, and mushrooms in a semi-circle on top of lettuce. Fill lower portion of platter with chunks of trout. Sprinkle entire slad with Basil Vinaigrette (or serve on the side). Makes 4 appetizer servings or 2 entree servings.