Smoked trout tops heart-shaped watercress and mixed greens tossed with creamy horseradish dressing in this protein-packed appetizer salad. Source: EatingWell Magazine, March/April 2008

Ellen Ecker Ogden


Herb & Horseradish Dressing
Smoked Trout Salad


Instructions Checklist
  • To prepare dressing: Whisk creme fraiche (or sour cream), herbs, horseradish, salt and pepper in a small bowl until combined.

  • To prepare salad: Gently toss lettuce, watercress (or arugula) and mache (or mixed greens) in a large bowl. Toss with Herb & Horseradish Dressing to coat. Divide the greens among 4 plates. Flake 1 ounce trout over each salad and sprinkle with scallions and capers (if using).


Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 week.

Crème fraîche is a tangy, thick, rich cultured cream commonly used in French cooking. Find it in the dairy section of large supermarkets, usually near other specialty cheeses. Sour cream can be used as a substitute, or you can make your own lower-fat version by combining equal portions of reduced-fat sour cream and nonfat plain yogurt.

Mâche (“mosh”), also known as lamb's lettuce or corn salad, is a tangy green that resembles watercress. Popular in Europe, it is enjoyed in the first salads of spring. Look for it in specialty stores, large supermarkets and farmers' markets.

Nutrition Facts

173 calories; total fat 13g 20% DV; saturated fat 7g; cholesterol 30mg 10% DV; sodium 437mg 17% DV; potassium 325mg 9% DV; carbohydrates 3.9g 1% DV; fiber 1.7g 7% DV; sugar 2g; protein 9.9g 20% DV; exchange other carbs 1; vitamin a iu 3132IU; vitamin c 25mg; folate 67mcg; calcium 81mg; iron 1mg; magnesium 23mg; thiaminmg.