Smoked Rainbow Trout and Endive Salad

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35 small heads of Belgian Endive, sliced horizontally into 1/4-inch ribbons

68 ounces smoked Rainbow Trout, broken into small pieces**

3 scallions thinly sliced

1 red bell pepper or 3 small sweet peppers of different colors cut into thin slices

1 avocado, cut into bite-sized pieces

1/3 cup toasted pecan pieces


5 tablespoons light olive oil, avocado oil or other light vegetable oil

1 tablespoon plus 1 teaspoon fresh lemon juice

1 large pinch sugar (about 1/2 teaspoon)

1/4 teaspoon Rain’s Choice pure Vanilla Extract

Sea salt, freshly ground black pepper and sweet or smoked paprika to taste

Chopped chives for garnish (optional)


In a medium-sized serving bowl, layer endive ribbons. Sprinkle scallions and sweet pepper slices over endive. Add smoked Rainbow trout pieces and then avocado slices. Finish with lightly toasted pecans.

Make salad dressing and add it to salad using a spoon to distribute it evenly just before serving. Garnish with chopped chives.

Serve warm baguette, sweet butter and brie or other cheese on the side.


* If endive is unavailable or too expensive, substitute baby Romaine lettuces or baby Napa cabbage, or use available salad greens.

* As trout is rich, 1-1/2 to 2 ounces is all you need per person.