Mt. Lassen trout ceviche with melon and mint

Ingredients

Vinaigrette
1/4 cup dry rosé wine (optional)
2 tbsp. white balsamic vinegar
2 tbsp. extra virgin olive oil
2 tbsp. neutral oil, such as canola
10 to 12 mint leaves, chopped
1 small shallot, minced finely
2 tsp. wholegrain mustard
1 tsp. honey
1/4 tsp. red chili or Korean chili flakes
Juice and zest of 1 lemon
Pinch of brown or raw sugar
Salt and fresh cracked pepper, to taste

Salad
1/2 lb. Galia or other ripe melon, cut into bite-sized wedges
1/2 lb. trout, skin removed and sliced thin
1/4 red onion, sliced very thin, soaked in cold water
Handful of lightly toasted almonds, crushed or sliced
Handful of fresh mint leaves
Flaky sea salt, such as Maldon

Directions

For vinaigrette: Mix all ingredients in a Mason jar or plastic container with lid and shake vigorously
for 15 to 30 seconds.

For salad: Toss diced melon in about 1/4 cup of the vinaigrette and let marinate for at least 30 minutes or up to 2 hours. Add trout and onion and toss well to coat. Arrange melon, trout and onion on a serving platter, then decorate with almonds and mint leaves. Drizzle with more vinaigrette and finish with a generous pinch of sea salt. Serve alongside the rest of your rosé!

Serves 4

Photo: © 2021 Lori Eanes