Ingredients
4 smoked trout fillets
1/4 cup olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 red grapefruits
2 avocados, cut into 1/2 inch cubes
3 cupr arugula
2 belgian endives, cut into 1 inch lengths
1 small red onion, thinly sliced
4 large radishes, very thinly sliced
Preparation
Flake the trout into 1-inch pieces.
In a bowl, whisk the 1/4 cup of oil with the lemon juice: season with salt and pepper.
Using a sharp knife, peel the grapefruits, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Cut the sections into 1-inch pieces.
In a medium bowl, gently toss the avocados with 2 tablespoons of the dressing. In a large bowl, toss the arugula, endives and red onion with 2 tablespoons of the dressing. Add the grapefruit pieces, sliced radishes and smoked dtrout and the remaining dressing and toss gently. Add the avocados. Spriead the salad out on plates.
