smoked trout – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg smoked trout – In Good Taste http://ingoodtaste.kitchen 32 32 Belgian Endive with Smoked Trout Salad http://ingoodtaste.kitchen/belgian-endive-smoked-trout-salad/ http://ingoodtaste.kitchen/belgian-endive-smoked-trout-salad/#comments Wed, 27 Aug 2014 05:00:56 +0000 http://www.ingoodtastemag.com/?p=7149 Although a common ingredient in the kitchens of Belgium and France, endive did not reach the mainstream in America until the 1970s, when it became a popular addition to salads.  Now, you might recognize the miniature leaves of the compact heads as tender, crisp greenery used as a garnish or a salad addition in restaurants. Endive are inexpensive, so they’re a popular way to spruce up an otherwise simple hors d’oeuvres or entrees.  The first time you see endive, you might very well be uncertain as to what exactly you’re supposed to do with it. Generally, endive has a crisp texture while its flavor ranges from sweet to bitter. It’s most common in the winter months in the U.S. but most grocery stores stock it year round. Because endive is still not as common as some of its leafy green cousins,  it’s a fun ingredient to pair with some other less-common market finds.. Smoked trout is something that rarely appears on menus, in favor of more common sea dwellers like smoked salmon. Smoked trout has long been a favorite of fine cuisine aficionados. Originally, people smoked trout and other kinds of fish to preserve it to keep longer. Now, people smoke it because it’s […]

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