Cooking Classes


Candied Steelhead Trout Salad with Romaine and Spicy Pepitas

A couple of weeks ago three of us made a trip to Wild West Steelhead trout farm. It was so interesting to see the facility and chat with Twyla, the person who sells the products. None of us could resist buying a package of candied trout.

Of course candied or gingered nuts would be wonderful but in the spirit of honouring my budget I am using seeds a lot more this year. They are crunchy and nutritious and a whole lot cheaper. A pet peeve is undressed greens. None of this drizzling vinaigrette over greens. That is okay if you are serving 400 people but in a home kitchen or fine restaurant the greens should be dressed and then laid out on the plate.

Candied Steelhead Trout Salad

1/4 cup pumpkin seeds
1/2 teaspoon of your favourite chiles, ground
2 tablespoons canola oil
1 tablespoon rice wine vinegar
1/2 teaspoon honey
juice of half an orange
sea salt & freshly ground black pepper
1 teaspoon Dijon mustard
2 cups romaine, coarsely ripped
2 tablespoons goat cheese
1/4 cup candied steelhead trout, chopped in bite sized pieces

Wash romaine and dry. Rip into large bite size pieces. Wrap in a tea towel and put in the refrigerator until ready to use.

Toss pumpkin seeds with a little olive oil and toast in a pan over medium heat. As soon as they are beginning to brown turn onto a paper towel to soak up extra oil. Sprinkle with ground chiles. Set aside.

Place ingredients 3 through 7 in a jar with a lid. Shake vigorously to mix. Toss romaine with vinaigrette in a large bowl. Arrange on your plate. Top with torn pieces of steelhead trout and chevre. Garnish with toasted pumpkin seeds. Serve.

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