Smoked Trout And Asparagus Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 6 slices brioche bread, crust trimmed, cubed
• 2 lbs asparagus, woody ends snapped off and discarded (about 2 bunches)
• 1 small frisee, cored, washed and torn into bite-sized pieces
• 4 cups mixed baby greens
• 1 lb smoked trout
• 6 eggs
• 3 tablespoons champagne vinegar
• 1/2 teaspoon dijon mustard
• 1 teaspoon shallot, minced
• 1 teaspoon lemon zest
• 3/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon fresh dill, chopped
• 2 teaspoons fresh chives, chopped, divided
• 1/2 cup olive oil

Recipe

• 1 preheat the oven to 375°f.
• 2 place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
• 3 bring a pot of salted water to a boil. add the asparagus and cook until just tender, about 5 minutes.
• 4 drain and plunge asparagus in a large bowl of ice water to stop the cooking. drain well, then slice spears in thirds.
• 5 for the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. gradually whisk in the olive oil until the vinaigrette is emulsified. set aside.
• 6 place the frisée and field greens in a large bowl. add the croutons.
• 7 break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. set aside.
• 8 prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
• 9 poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
• 10 remove the eggs with a slotted spoon and drain them on paper towels. depending on the size of your pan, you may need to poach the eggs in two or three batches.
• 11 note: if you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
• 12 toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
• 13 divide among 6 plates.
• 14 place a poached egg on top of each salad and garnish with the remaining chopped chives.