2 fennel bulbs, chopped
2 red onions, chopped
2 teaspoons kosher salt
2 tablespoons olive oil
3 (4-½ ounce) packages skinless smoked trout, broken into chunks
Preheat oven to 400 degrees. Place fennel and onion in a roasting pan and sprinkle with salt and olive oil. Roast, uncovered, for 1 hour. Cool. Mix with trout and serve on a bed of lettuce.