Ingredients
- 4 boneless smoked-trout fillets with skin
- 1/4 cup extra-virgin olive oil, plus more for rubbing
- 3 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- 2 red grapefruits
- 2 Hass avocados, cut into 1/2-inch cubes
- 3 cups arugula
- 2 Belgian endives, cut into 1-inch lengths
- 1 small red onion, thinly sliced
- 4 large radishes, very thinly sliced
Description
Food & Wine
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