By Yankee Magazine
Apr 23 2018
Herbed Orzo Salad with Smoked Trout and TomatoPhoto Credit : Krissy O'Shea
This orzo salad recipe was inspired by a visit to chef Brendan Pelley at his family’s cabin on Lake Winnipesaukee for Weekends with Yankee. Though he cooks at Doretta Taverna in Boston, Pelley finds much of his inspiration in New Hampshire, where he fishes and forages — and where, on our visit, he prepared fresh lake trout with mushrooms over a campfire. He also draws on his family’s Greek heritage in his cooking, so I came up with a simple salad that combines smoked trout with orzo, tomatoes, and herbs in a lemony dressing.
1 tablespoon kosher salt
1 1/2 cups orzo
10 ounces grape tomatoes, halved lengthwise
8 ounces smoked trout, skin removed, broken into bite-sized pieces
3/4 cups roughly chopped fresh parsley leaves
3 tablespoons minced fresh mint
1 large shallot, very thinly sliced
2 tablespoons capers
1–2 teaspoons chili flakes (optional)
Fill a 3- or 4-quart pot with water and 1 tablespoon salt. Set over high heat and bring to a boil. Add orzo, reduce heat to a simmer, and cook according to package instructions. Drain and set aside. Make the dressing (recipe below). In a large bowl, toss the orzo with the tomatoes, trout, herbs, shallot, and capers. Drizzle with dressing and toss to coat. Sprinkle with chili flakes, if desired. Serve cold or at room temperature.
3 tablespoons extra-virgin olive oil
Zest and juice of 1 medium lemon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Put all ingredients in a small jar with a tight-fitting lid and shake until blended. Set aside.