Renée’s Gourmet Chefs Great City Salads Competition Finalist for Montreal, by Chef Frédéric Morin
1 plain or multi-grain bagel, cubed
4 (5-oz /150-g) Rainbow trout fillets
1 cup (250 ml) Renée’s Gourmet Sweet Onion Vinaigrette
Salt and black pepper
2 to 3 Belgian endives, cored and coarsely shredded
3 celery stalks, thinly sliced
1 Cortland apple, cored and diced
¼ cup (60 ml) pumpkin seeds
2 tbsp (30 ml) chopped chives
Put bagel cubes on a baking sheet and bake in preheated 350°F (180°C) oven for 12-15 minutes, stirring occasionally, until toasted & crisp. Set aside.
Place trout on a baking sheet. Brush both sides lightly with ½ cup (125 ml) Renée’s Gourmet Sweet Onion Vinaigrette. Season with salt and pepper. Bake fish in oven for 8 to 10 minutes or until just opaque; do not overcook.
In a bowl, combine endive, celery and apple. Toss with Renée’s Gourmet Sweet Onion Vinaigrette.
Divide salad among 4 plates. Sprinkle with pumpkin seeds, chopped chives and croutons. Top each salad with a warm trout fillet.
Recipe from Renée’s website