Saturday, July 18, 2009

Smoked Trout and Wheat Berry Salad

This is a great summer salad that (if you precook the wheat berries) involves no cooking whatsoever, so it's perfect for nights when it's simply too hot to be in the kitchen. I used smoked trout from Verbrugge's in Oakland; they smoke it themselves and it's not as salty as what you normally find. If you're using particularly salty trout, some croutons might be nice to cut the salt. I use Castelvetrano olives because they are particularly mild, but you would want something more pronounced if your fish is stronger in smokiness or saltiness.

You'll need (serves 3):
1 smoked trout, about 1lb
6 large leaves of red leaf lettuce, cut into small pieces
1c wheat berries
1/4c tahini
juice & zest of 1-2 lemons
1T olive oil
1/4c Castelvetrano olives
1/2 red onion

Cook 1c wheat berries in 3c water & 1t salt until tender (they'll still be al dente), about 1 1/2 hours. Drain, toss with olive oil, and set aside to cool.

In a large bowl, beat tahini with lemon juice and zest. If the mixture gets too thick, add some hot water to thin. It should be thick like soft-serve ice cream.

Toss wheat berries in tahini mixture. Mince red onion and add to wheat berries. Add salt and pepper to taste.

Arrange lettuce on plates and place a scoop of wheat berry salad in the center. Surround with trout and olives. Serve with bread.

Vegetarian version: dress salad with roasted eggplant instead of trout.

No comments:

Blog Widget by LinkWithin