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Smoked Trout Salad with Herb & Horseradish Dressing
Smoked Trout Salad with Herb & Horseradish Dressing
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From: EatingWell Magazine, March/April 2008
Smoked trout tops heart-shaped watercress and mixed greens tossed with creamy horseradish dressing in this protein-packed appetizer salad.
- By: Ellen Ecker Ogden EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Herb & Horseradish Dressing
- ½ cup crème fraÀ®che or reduced-fat sour cream (see Tips)
- ⅓ cup finely chopped mixed fresh herbs, including chives, dill, flat-leaf parsley
- 2 tablespoons prepared horseradish
- ⅛ teaspoon salt
- Freshly ground pepper to taste
- Smoked Trout Salad
- 1 head butterhead lettuce, torn into bite-size pieces
- 4 cups bite-size pieces watercress or arugula (about 1 bunch), tough stems removed
- 1 cup mâche (see Tips) or mixed salad greens
- 4 ounces smoked trout fillet, skin removed
- 4 scallions, sliced
- 1 tablespoon capers, rinsed (optional)
Preparation
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- 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.
- Per serving: 173 calories; 13 g fat(7 g sat); 2 g fiber; 4 g carbohydrates; 10 g protein; 67 mcg folate; 30 mg cholesterol; 2 g sugars; 0 g added sugars; 3,132 IU vitamin A; 25 mg vitamin C; 81 mg calcium; 1 mg iron; 437 mg sodium; 325 mg potassium
- Nutrition Bonus: Vitamin A (63% daily value), Vitamin C (42% dv)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 1 lean meat, 1 fat
