Smoked salmon and endive

Citrus & Smoked Trout Endive Salad Recipe

Salad at your finger tips is a great recipe for parties. Or, if you’re like me, you will use any excuse to eat with your hands!


1 Lb trout or other white fish

For Brine:

500 Ml water

6 Tbsp kosher salt

6 Tbsp granulated sugar

2 Cloves garlic - peeled and halved

1 Tbsp lime juice

For Salad:

4 Heads of endive

1 Grapefruit - sectioned and cubed

Juice & zest of 1 lemon

1 Shallot - minced

2-3 Tbsp fresh parsley - chopped

Salt & Pepper - to taste


Combine all ingredients for the brine.

Place trout in a glass bowl/ container, cover with brine and refrigerate overnight.

Rinse trout and pat dry.

Place trout, skin-side down, in smoker preheated to 225°F with Alder bisquettes and smoke for approximately 1½ - 2 hours.

Flake off trout meat from the bones and remove skin.

Place trout meat in a bowl and toss together with grapefruit, lemon juice & half of the zest and shallot and season with salt & pepper.

Cut off the base of each endive head and remove individual endive spears from the head.

Scoop trout mixture into spears.

Garnish with parsley and remainder of lemon zest.