Friday, April 18, 2008

Brunch for Dinner

The main ingredient is good quality pre-packaged smoked trout. From there, add on the garnishes: finely diced onion, cucumber and chive, sour cream, capers, lemon wedge. Scramble eggs, folding in sour cream for a richer texture than milk. Salad dressing, inspired by Franny's in Brooklyn, blends pine nuts, olive oil, balsamic vinegar, half a clove of raw garlic, salt, pepper and crushed red pepper (we also added a splash of walnut oil for a nuttier taste, but it's not essential) in a food processor. Toss with a simple lettuce (we used dandelion greens, but don't recommend them because their natural bitterness overwhelmed the dressing) and top with grated ricotta.

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