Beet and Smoked Trout Salad with Chive Oil Recipe

Name: Beet and Smoked Trout Salad with Chive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped fresh chives; 1/2 cup canola or vegetable oil; Salt; 3 cups rice vinegar; 1/4 cup sugar; 2 tablespoons mustard seeds; 1 tablespoon anise seeds; 1 tablespoon cumin seeds; 2 large beets, peeled and sliced crosswise 1/3 inch thick; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; Salt and freshly ground pepper; 3/4 pound smoked trout fillets, skinned and coarsely flaked; 4 cups mache or mesclun mix; 2 teaspoons finely grated lemon zest

Servings: persons

1/2 cup chopped fresh chives
1/2 cup canola or vegetable oil
Salt
3 cups rice vinegar
1/4 cup sugar
2 tablespoons mustard seeds
1 tablespoon anise seeds
1 tablespoon cumin seeds
2 large beets, peeled and sliced crosswise 1/3 inch thick
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Salt and freshly ground pepper
3/4 pound smoked trout fillets, skinned and coarsely flaked
4 cups mache or mesclun mix
2 teaspoons finely grated lemon zest

1
In a blender, puree the chives with the canola oil.
2
Scrape the oil into a small bowl and season with salt.
3
In a large nonreactive saucepan, combine the vinegar, sugar, mustard seeds, anise seeds and cumin seeds with 4 cups of water.
4
Boil over high heat until reduced by half, about 15 minutes.
5
Add the beets, reduce the heat to moderately high and cook until tender, about 30 minutes.
6
Let cool in the liquid.
7
Transfer 2 tablespoons of the beet cooking liquid to a small bowl and add the lemon juice.
8
Light a grill or heat a lightly oiled grill pan or cast-iron skillet.
9
Pat the beet slices dry with paper towels.
10
Brush each slice on both sides with the olive oil and grill for about 2 minutes per side, or until lightly charred.
11
Transfer to a large plate and season with salt and pepper.
12
Arrange the beet slices in a circle on 4 plates, overlapping the slices slightly.
13
Scatter the trout over the beets and drizzle about 1 tablespoon of chive oil and 2 teaspoons of the lemon-beet juice around each plate.
14
Mound the mache in the center of the beets, sprinkle with a little chive oil and the lemon zest and serve.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup chopped fresh chives, 1/2 cup canola or vegetable oil, Salt, 3 cups rice vinegar, and more.

Yes, Beet and Smoked Trout Salad with Chive Oil falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet and Smoked Trout Salad with Chive Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions