Smoked Trout Salad with Grapefruit & Avocado
A stripped-down dressing of lemon juice and olive oil is all thatâs needed for this salad, where smoked fish is the featured player. This most basic combination of fat and acid carries the troutâs gentle smokiness to every corner of the dish. And when the acidic sting of grapefruit (at Gjelina, weâre fools for the ones from Shaner Farms), lush slices of avocado, and the peppery bite of arugula come into play, this simple salad rises to the level of a classic.
Other citrus, such as orange or tangerine, works well here, too, but I think the intense acidity and floral qualities of grapefruit, and its cousins pomelo and oro blanco, are ideal.
8 oz [230 g] arugula
5 oz [140 g] high-quality store-bought smoked trout
2 tsp fresh lemon juice
1 1/4 tsp extra-virgin olive oil
Freshly ground black pepper
1 grapefruit, pomelo, or oro blanco, or a combination, peeled and sectioned
1 avocado, cut lengthwise in 1/4-in [6-mm] slices
1/4 red onion, cut in thin slices