Fall

Smoked Trout Salad with Apples, Fennel and Creamy Horseradish Dressing

January  7, 2011
Author Notes

I love this recipe because many of the ingredients can be found at the farmers' market in the dead of winter, so you can still have a delicious and tasty local salad. -by at the farmers market - at the farmer's market —at the farmers market

Test Kitchen Notes

At the farmers market's salad is an interesting mix of peppery greens with a spicy dressing. The cream gives the salad a richness and the slivers of apples give it a sweet twist. The smoked trout is a fantastic addition. You'll be digging for more bites of the smokey chunks. —Stephanie Bourgeois

  • Serves 2
Ingredients
  • For the Salad
  • 1 Whole Smoked Trout
  • 1/2 Head Frisee
  • 1/2 bunch Watercress
  • 1/2 Bulb Fresh Fennel
  • 1 Shallot
  • 1 Apple - peeled, cored and julienned
  • 1/4 cup Fresh Dill - chopped
  • 1 dash Fresh Black Pepper
  • For the Dressing
  • 1/2 cup Heavy Cream
  • 1/4 cup Prepared Horseradish
  • 2 tablespoons Olive Oil
  • 1 tablespoon Cider Vinegar
  • 2 teaspoons Fresh Dill
  • 1 pinch Cayenne Pepper
In This Recipe
Directions
  1. In a large salad bowl, break the smoked trout into small pieces, discarding any bones.
  2. Tear the frisee and watercress into small pieces and add that the bowl.
  3. Shave the fennel and shallots into fine slices and add them to the bowl. Add the apple, fresh dill and several grinds of black pepper.
  4. Prepare the dressing by combining all of the dressing ingredients into a jar. Cover and shake vigorously. Pour the dressing over the salad and toss to distribute.
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