smoked trout fried kale salad


kate 3 oz, washed, quick saute to wilt
lemon zest.
Trout, reserve skin (smoked trout from trader joes)
Avodcado oil 1tbsp
meyer lemon 2 tbsp,
1 tsp dijon,
cracked pepper.

Heat tbsp oil in saute pan. crisp trout skin until CRISPY. can cover pan. remove cracklings. reserve oil. quick saute 1 tsp shallot with kale. add trout to warm. remove from pan. toss with lemon, pepper, dijon, avo oil. top with cracklings. Serve

Olvia YoungComment