Farro Salad with Smoked Trout

 

Filmmaker and chef Daniel Klein created this colorful smoked-fish and whole-grain salad after fishing for gray mullet for an episode of his web series, The Perennial Plate. Instead of smoked mullet, the smoked trout here is easier to find and equally delicious.

What you will need

3 (1/2 pound) small beets

1/3 cup extra-virgin olive oil, plus more for drizzling

2 garlic cloves, crushed

2 thyme sprigs

1 rosemary sprig

4 cups water

Kosher salt

1 1/2 cups (8 ounces) semi-pearled farro

1 large shallot, minced

3 tablespoons fresh lemon juice

1 tablespoon honey

Freshly ground pepper

6 ounces skinless smoked trout fillet, flaked

1/2 pound (1 cup) beet greens or Swiss chard, stems removed, leaves washed and finely chopped

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