Steelhead Trout Salad with Fennel and Meyer Lemon on a Bed of Asparagus
Springtime on a plate! Perfect for a light lunch or brunch.
Ingredients
for the salad:
- 1 lb cooked steelhead trout see note
- 1/3 cup minced red onion
- 1 small bulb fennel chopped
- 2 tablespoons nonpareil capers
- 4 tablespoons mayonnaise
- juice and zest from one Meyer lemon
- salt
- pepper
to serve:
- 1 lb steamed and cooled asparagus
- juice and zest of one Meyer lemon
- 1-2 tablespoon olive oil
- 1/4 red onion thinly sliced
- 4 hard-boiled eggs quartered
- chopped fennel fronds
- salt
- freshly ground black pepper
Instructions
for the salad:
- Use a fork to flake the trout into a medium-sized bowl. Add all remaining ingredients and stir until all ingredients are evenly distributed. Set aside.
to serve:
- Toss asparagus with olive oil, salt, pepper, onion, and lemon juice, and zest. Top with trout salad, fronds and quartered eggs.
Notes
We poached it in Better than Bouillon roasted garlic stock with onions, peppercorns, and bay leaves