Smoked-trout salad with avocado and grapefruit

Delight in the harmonious blend of smoked trout, creamy avocado, and juicy grapefruit in this refreshing salad bursting with flavor and textures.

Ingredients:

• 1 tablespoon butter
• 2 ribs celery, chopped
• 6 scallions, white bulbs and green tops chopped and reserved separately
• 2 cloves garlic, minced
• 450g baking potatoes (about 2), peeled and cut into 1/2-inch cubes
• 1/4 cup dry white wine
• 2 cups water
• 1 quart canned low-sodium chicken broth or homemade stock
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 1/4 teaspoons salt
• 1 cup half-and-half
• 2 fillets peppered smoked trout, skin removed, fish flaked

Instructions:

1. Begin by melting the butter in a large pot over gentle heat. Combine the celery, chopped scallion bulbs, and garlic in the pot. Cook with occasional stirring until the vegetables begin to soften, approximately 10 minutes.
2. Next, introduce the potatoes, wine, water, broth, thyme, bay leaf, and salt into the pot. Allow it to come to a boil. Lower the heat and let it simmer with the lid slightly ajar until the potatoes are soft, which should take about 15 minutes.
3. Incorporate the half-and-half into the soup. Let it simmer until it starts to thicken, which usually takes 2 to 3 minutes. Take the pot off the heat and add the trout and scallion tops. Don't forget to discard the bay leaf from the soup before serving.

Summary:

• Calories: 1547 kcal
• Fat: 120 g
• Protein: 37 g
• Carbs: 107 g
• Potassium: 3547 mg
• Magnesium: 241 mg