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Flavorful Smoked Trout Brunch Platter with Easy Zesty Sumac Dressing

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A fresh and vibrant brunch platter featuring smoky trout, crisp greens, and a tangy sumac dressing that brings bold flavors and textures together effortlessly.

Ingredients

Scale
  • 8 ounces smoked trout, skin removed and flaked
  • 4 cups mixed baby greens or arugula (about 120 grams)
  • 1 tablespoon sumac
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 small garlic clove, finely minced or grated
  • 2 tablespoons chopped fresh dill or parsley
  • 4 thinly sliced radishes
  • 1/2 cucumber, thinly sliced or julienned
  • 1/4 small red onion, thinly sliced (optional)
  • 1 tablespoon drained capers
  • Crusty bread or crackers for serving
  • Optional: crème fraîche or labneh for serving

Instructions

  1. Prepare the Dressing (5 minutes): In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon sumac, 1 teaspoon honey, and the finely minced garlic clove until smooth and slightly thickened. Adjust lemon or honey to taste.
  2. Prep the Vegetables (10 minutes): Thinly slice the radishes, cucumber, and red onion. Chop the fresh herbs finely. Place the mixed greens in a large bowl.
  3. Toss the Salad (3 minutes): Drizzle about half of the sumac dressing over the greens and toss gently to coat evenly. Add the sliced veggies and chopped herbs, and toss lightly again. Avoid overdressing.
  4. Flake the Smoked Trout (2 minutes): Gently break the smoked trout into bite-sized pieces using your hands or a fork, being careful not to over-handle.
  5. Assemble the Platter (5 minutes): Arrange the tossed salad in the center of your serving platter. Nestle the smoked trout around or on top in small piles. Scatter the drained capers evenly. If using, place small dollops of crème fraîche or labneh around the edges.
  6. Final Touch (1 minute): Drizzle the remaining sumac dressing over the smoked trout and salad. Garnish with fresh herb sprigs.
  7. Serve Immediately: Set out with crusty bread or your favorite crackers. Optionally, add a squeeze of extra lemon on the side.

Notes

If the smoked trout is very salty, rinse and pat dry before flaking to mellow the flavor. Toast sumac lightly in a dry pan for deeper aroma if desired. Keep some dressing to drizzle just before serving to maintain freshness. Dressing can be made a day ahead and stored in the fridge.

Nutrition

Keywords: smoked trout, sumac dressing, brunch platter, easy brunch, smoked fish, fresh greens, healthy brunch, gluten-free option

Find it online: https://atomicbite.com/flavorful-smoked-trout-brunch-platter-with-easy-zesty-sumac-dressing-recipe/