Smoked Trout Salad With Candied Kumquats

Ingredients

• 2 tablespoons honey
• 2 tablespoons lemon juice
• 10 kumquats, ends trimmed
• 1 cup sugar
• 2 tablespoons Champagne vinegar
• 1 clove garlic, peeled and minced
• ¼ cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 6 radishes, quartered
• ¼ cup pine nuts, toasted
• 1 head frisée, trimmed and separated into pieces, about 2 cups
• 4 boneless, skinless smoked trout fillets
• 2 tablespoons chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    446 calories; 19 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 63 grams sugars; 2 grams protein; 21 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Heat the honey in a small pot over medium-high heat for about 1 minute. Remove from the heat and stir in lemon juice. Pour into a bowl and set aside.
2. Using a mandoline or a sharp knife, thinly slice kumquats into rings. Remove any seeds. In a small pot, combine the sugar, vinegar and 3/4 cup of water. Bring to a boil over high heat and add the kumquats. Reduce heat to low and stew for 5 minutes. Cool in the liquid until ready to use.
3. Add the garlic to the honey-lemon mixture and whisk in the olive oil. Season with salt and pepper.
4. In a large bowl, combine the radishes, pine nuts, frisée and trout, broken into bite-size pieces. Dress with the vinaigrette and add parsley, salt and pepper to taste. Divide the salad between 4 dishes, top each plate with an equal amount of candied kumquats and drizzle with a little of the candying liquid.

20 minutes