Prev Recipe Next Recipe

Recipe courtesy of Stuart Tarabour

Show: Cooking Live

Episode: Basics of Chilis

Save Recipe Print

Total:: 35 min
Prep:: 35 min

Ingredients

1 large smoked trout, boned and broken up
1/2 cup celery, sliced on an angle
1/2 medium red onion, diced
1 baking potato, peeled and cubed
1/2 cup tomato, seeded and chopped
1/4 cup cilantro, chopped
1 tablespoon fresh thyme leaves
1 tablespoon capers, chopped

Dressing:

2 teaspoons pickled Serrano chilies, chopped
1 tablespoon sherry vinegar
1 tablespoon Serrano juice
Salt and freshly ground black pepper
1 tablespoon olive oil
1 teaspoon cumin powder

Directions

Toss cubed potato with a pinch of cumin, salt and olive oil to coat. Roast on cookie sheet in a 400 degree F oven until brown. Let sit to cool.

Put dressing ingredients in a mixing bowl and mix. Add vegetables, toss and add fish last. Toss and adjust seasonings. Let sit and reseason before serving.

Recipe courtesy of Stuart Tarabour, Kitchen Market, New York City, NY

My Private Notes

Name: Smoked Trout Salpicon
Prep time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Ingredients: 1 large smoked trout, boned and broken up; 1/2 cup celery, sliced on an angle; 1/2 medium red onion, diced; 1 baking potato, peeled and cubed; 1/2 cup tomato, seeded and chopped; 1/4 cup cilantro, chopped; 1 tablespoon fresh thyme leaves; 1 tablespoon capers, chopped; 2 teaspoons pickled Serrano chilies, chopped; 1 tablespoon sherry vinegar; 1 tablespoon Serrano juice; Salt and freshly ground black pepper; 1 tablespoon olive oil; 1 teaspoon cumin powder