Serves
1-2
Cook Time
15 mins
This Recipe Features:
Smoked Rainbow Trout
$33.00
•
3 Pack
This Recipe Features:
Smoked Rainbow Trout
$33.00
•
3 Pack
Ingredients
- • 2 tins Fishwife smoked trout, drained and flaked
- • 1/4 medium loaf sourdough bread, torn into 1-inch pieces
- • 2 teaspoons olive oil
- • Kosher salt, to taste
- • 1/3 cup mayonnaise
- • 2 garlic cloves
- • 1 lemon, zested and juiced
- • 1 tin fishwife anchovies, plus oil
- • 1 1/3 cups freshly grated parmesan cheese, divided
- • Freshly ground black pepper, to taste
- • 1 large head romaine lettuce, shredded
- • 2 large (burrito sized) tortillas
Directions
- Make the croutons. Preheat oven to 325f. Toss bread with oil and salt and arrange on a sheet pan. Bake until golden brown, 8-10 minutes. Set aside.
- Make the dressing. In a high speed blender, food processor, or wide mouth jar with an immersion blender, mix mayonnaise, garlic cloves, lemon zest, lemon juice, anchovies, plus their oil, 1/3 cup of parm, and black pepper. Season to taste with salt. Thin to desired consistency with a little bit of water if needed.
- Assemble the salad. In a large bowl, toss greens with croutons, 1/3 cup parmesan, trout, and dressing. Season to taste with salt and pepper.
- Divide salad between two tortillas, then wrap each tortilla up like a burrito.
- Preheat a nonstick skillet over medium heat. Add 1/3 cup grated parmesan and press wrap, seal side down, into cheese. Cook until cheese is golden and crisped, 4 minutes. Toast other side of wrap, another 2 minutes. Remove and repeat with remaining 1/3 cup cheese and remaining wrap. Slice wraps in half and serve immediately.
This Recipe Features
Smoked Rainbow Trout
$33.00
•
3 Pack
