Chef Tanya Holland (@mstanyaholland) is one of our culinary heroes. Inspired by the smoked trout salad from her cookbook California Soul, we swapped in our Green Baby Lima beans for the fava beans in her original recipe.
- Ice Water for Chilling
- Salt
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 pound of fingerling potatoes
- 2 cups cooked, drained Green Baby Lima beans (or cooked, peeled fava beans)
- 4 scallions, white and green parts, thinly sliced
- ½ cup Marcona almonds
- 4 smoked trout fillets
- Juice and zest of 2 lemons
- 1-2 teaspoons of granulated sugar
- ¼ cup fresh mint leaves, chopped
- ¼ cup extra virgin olive oil
- Salt and freshly ground pepper
Serves 4
- Bring a large pot of water to a boil. Fill a bowl of ice water and set it next to the stove. Add 1 tablespoon of the salt to the boiling water.
- Add the asparagus to the boiling water and cook just until the pieces turn bright green but are still crisp, about 30 seconds. With a slotted spoon, transfer the asparagus to the ice bath. When the asparagus pieces have cooled, drain and set aside.
- Add the whole potatoes to the boiling water and cook until tender, about 15 minutes. Remove with a slotted spoon and set aside to cool slightly. When the potatoes are cool enough to handle, slice them into thick circles. Place them in a bowl with the beans and asparagus. Add the scallions and almonds.
- To make the vinaigrette: In a blender, combine the lemon juice and zest, sugar, mint and olive oil. Blend until smooth. Season with salt and pepper. Pour three-quarters of the vinaigrette over the bean mixture and toss to combine. Season with salt and pepper.
- Gently flake the smoked trout. Spoon the bean mixture onto four plates. Top with the smoked trout and drizzle with the remaining vinaigrette.