Smoked Trout & Asparagus Salad (geräuchertes Forelle & Spargel Salat)

Categories: Asparagus, Fish, German, Salad, Trout

Ingredients

• Dressing:
• 3/4 cup mayonnaise
• 1 tablespoon ketchup
• 2 tablespoons red wine vinegar
• 1/8 teaspoon curry powder
• 1 tablespoon Cognac
• 1 level teaspoon grated horseradish
• salt
• freshly ground white pepper
• Fried Lemon Zest:
• 1 cup vegetable oil
• zest of 1 lemon, sliced into thin strips
• Salad:
• 8 ounces white asparagus, blanched and cut into slices about 3 inches long and 1/8 inch thick
• 1 pound green asparagus, blanched and cut into slices about 3 inches long and 1/8 inch thick
• 1 red onion, peeled and thinly sliced
• 1/2 large English cucumber, seeded and sliced (about 1 cup)
• 3 Roma tomatoes, seeded and sliced
• 3 white button mushrooms, sliced
• 3 smoked trout fillets, skinned, boned, and cut into 1-inch pieces
• 2 heads radicchio, cored and leaves separated
• chopped fresh chives for garnish
• small capers, for garnish

Directions

1. To make the dressing:

2. stir together the mayonnaise, ketchup, vinegar, curry, Cognac and horseradish in a small bowl and season with salt and white pepper.

3. To make the fried lemon zest:

4. heat the oil in a small saucepan to 375 degrees F. Add the lemon zest and fry until golden brown, about 2 to 3 minutes. Remove with a slotted spoon and set aside to drain on paper towels.

5. To make the salad:

6. combine the white and green asparagus, onion, cucumber, tomatoes and mushrooms in a large bowl, tossing to incorporate and gently fold in the dressing and trout.

7. To serve:

8. set some radicchio leaves on each plate to form a small cup and spoon in some salad. Sprinkle some of the fried lemon zest on top and garnish with chives and capers.

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