New York City Chefs Daily Recipe for 04/12/2002 : Smoked Trout and Avocado Salad
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Smoked Trout and Avocado Salad recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 04/12/2002 : Smoked Trout and Avocado Salad
"Smoked Trout and Avocado Salad"
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  Arqua Restaurant
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"As we graze it grows"

12 very small potatoes such as Yukon Gold scrubbed
2 bay leaves
1/4 cup pecans
2 tablespoons fresh lemon juice
1 shallot, peeled and minced
1 teaspoon Dijon mustard
2 tablespoons hazelnut oil
1 to 2 tablespoons peanut oil
1 tablespoon chopped fresh dill
Ground black pepper to taste
2 bunches of Watercress, washed and dried, tough stems removed
2 fillets of smoked trout, about 3/4 pound skinned and boned
1 small ripe Avocado

Put potatoes and bay leaf in saucepan and add water to cover by 2 to 3 inches.  Add salt and bring to a boil.  Cook until easily pierced with fork.  Let stand until cool enough to handle before slicing into thin rounds. While potatoes cook, toast pecans in the oven for 10 minutes at 300 degrees.  Cool, then coarsely chop and set aside.  Whisk together lemon juice, shallot, mustard and 1/2 teaspoon salt in small bowl.  Whisk in oils. Add dill and season to taste with pepper.  Arrange watercress in salad bowl. Top with potato slices, then flake trout on top. Peel and pit avocado and cut into dice or slices.  Toss with dressing to coat.  Sprinkle with toasted pecans and serve.
Serves 4.
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