This recipe is provided courtesy of Glenn Harris, chef and owner of New York’s Jane Restaurant.

Ingredients:

Serves 3

3 smoked trout, 12-oz. each (6 filets), skin and bones removed
3 Tbs. olive oil
3 ruby red grapefruit, segmented (juice reserved)
12 radishes, sliced very thin
1 red onion, sliced very thin
1/2 lb. Micro greens
1/2-cup toasted almonds (dry-toasted golden brown on cookie sheet at 350 degrees F)
2 oz. Sherry vinegar
1 bunch dill
1 cup sour cream
salt and pepper

Directions:

1. In a mixing bowl, combine trout, onions, radishes, almonds and grapefruit.
   
2. Add reserved grapefruit juice and 3 Tbs. of olive oil. Combine gently.
   
3. To make the vinaigrette, combine Sherry vinegar, dill, sour cream and salt and pepper in a separate bowl. Whisk well.
   
4. On a flat plate, take 1 tablespoon of vinaigrette in the center and turn out toward the edges.
   
5. Place salad on center of plate and top with micro greens.

Contact:

Jane Restaurant
100 West Houston St.
New York, NY 10012
212-254-7000
www.janerestaurant.com