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Smokin' Cool

Smoked trout stars in a crunchy salad

After charming Seattle diners with her Provençal-inspired cuisine and pickling prowess, the Boat Street Cafe's Renee Erickson is turning her attention to oysters. At her new restaurant, The Walrus and the Carpenter (named for the Lewis Carroll poem), she anchors her menu with oyster gratin and briny bivalves on the half shell. But it's Erickson's cast of supporting seafood dishes that translate best to home kitchens. This bright, crunchy smoked trout salad showcases her talent for combining ingredients that complement--but don't overpower--the delicate flavors of fish.

Smoked Trout, Celery and Potato Salad

Recipe adapted from Renee Erickson, The Walrus and the Carpenter, Seattle

Yield: 4 appetizer servings

  • INGREDIENTS

    • 6 fingerling potatoes, halved lengthwise

    ⅓ cup water

    ⅓ cup white wine vinegar

    ⅓ cup golden raisins

    ⅛ teaspoon red-pepper flakes

    6 celery ribs, thinly sliced on the bias, leaves reserved

    1 cup loosely packed flat-leaf parsley

    3 tablespoons extra-virgin olive oil

    1 tablespoon plus 1½ teaspoons fresh lemon juice

    Salt and freshly ground black pepper

    ½ pound skinless smoked trout, broken into small pieces
DIRECTIONS

1. Place the potatoes in a saucepan, cover with water and bring to a boil. Simmer over medium-high heat until the potatoes are tender when pierced with a knife, about 12 minutes. Drain and refrigerate the potatoes until you're ready to assemble the salad.

2. In a small saucepan, bring the water and vinegar to a boil. Remove from the heat and add the raisins and red-pepper flakes. Cover and let the raisins plump for 10 minutes. Drain the raisins.

3. In a large bowl, toss the celery with the celery leaves, potatoes, raisins and parsley. Add the olive oil and lemon juice, season with salt and pepper and toss well. Divide the salad among 4 plates or serve family-style on a large platter. Scatter the pieces of trout over the salad and serve immediately.
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