Salad of Smoked Trout, Pink Grapefruit, and Radicch

Name: Salad of Smoked Trout, Pink Grapefruit, and Radicchio with Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cubed firm-textured white bread (1/2 inch); 1 garlic clove, minced; 1 tablespoon olive oil or walnut oil; 1 large pink grapefruit; 1/3 cup heavy cream; 2 tablespoons sherry vinegar; Salt and freshly ground pepper; 3/4 pound radicchio, 12 large outer leaves reserved, the rest cut into 1/4-inch strips; One 3/4-pound whole smoked troutskinned, boned and cut into 1/2-inch dice; 1/2 cup coarsely chopped walnuts (about 2 ounces); 2 teaspoons chopped fresh coriander (cilantro), plus additional leaves for garnish; 3 small scallions, white part only, thinly sliced crosswise

Servings: persons

1 cup cubed firm-textured white bread (1/2 inch)
1 garlic clove, minced
1 tablespoon olive oil or walnut oil
1 large pink grapefruit
1/3 cup heavy cream
2 tablespoons sherry vinegar
Salt and freshly ground pepper
3/4 pound radicchio, 12 large outer leaves reserved, the rest cut into 1/4-inch strips
One 3/4-pound whole smoked troutskinned, boned and cut into 1/2-inch dice
1/2 cup coarsely chopped walnuts (about 2 ounces)
2 teaspoons chopped fresh coriander (cilantro), plus additional leaves for garnish
3 small scallions, white part only, thinly sliced crosswise

1
Preheat the oven to 350.
2
On a baking sheet, toss the bread cubes with the garlic and olive oil.
3
Toast for about 7 minutes, or until golden.
4
Using a sharp stainless steel knife, peel the grapefruit, removing all the bitter white pith.
5
Working over a bowl, cut in between the membranes to release the sections.
6
Set aside 6 sections; cut the remaining sections into 1/2-inch pieces.
7
In a small bowl, combine the heavy cream and sherry vinegar.
8
Season with salt and pepper.
9
In a large bowl, toss the radicchio strips with three quarters of the dressing.
10
Add the smoked trout, walnuts, chopped coriander, scallions and the cut-up grapefruit sections.
11
Season with salt and pepper and toss well.
12
On each of 6 plates, arrange 2 radicchio leaves.
13
Mound the salad in the center.
14
Garnish with the croutons, coriander leaves and whole grapefruit sections.
15
Drizzle with the remaining dressing and serve.

251

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 1 cup cubed firm-textured white bread (1/2 inch), 1 garlic clove, minced, 1 tablespoon olive oil or walnut oil, 1 large pink grapefruit, and more.

Yes, Salad of Smoked Trout, Pink Grapefruit, and Radicchio with Walnuts 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!

Salad of Smoked Trout, Pink Grapefruit, and Radicchio with Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions