Smoked Trout Kale Caesar

Directions

1. Pull the trout from the fridge and remove from package approximately a half hour before serving; the fish tastes best at room temperature.

   

2. In a large mixing bowl, mix the Caesar dressing and olive oil, then add your kale and mix with your hands. The olive oil will help evenly spread your dressing amongst the kale.

3. Add salt and pepper to taste.
4. Set your salad on its serving dish and add your pickled onions and banana peppers, a little juice from each to brighten the salad and compliment the smoked fish.
5. Break apart your trout with your hands or a knife. The skin can remain on for an extra kick of umami flavor, or can be removed easily before breaking apart the fish.
   

6. Bonus Tips: Sauté the kale in olive oil and high heat briefly to sweeten the greens and add depth to the dish and chop up the Trout skin and add it to the dressing for an extra umami kick