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Smoked Trout Salad with Herb & Horseradish Dressing

  • 20 m
  • 20 m
Ellen Ecker Ogden
“Smoked trout tops heart-shaped watercress and mixed greens tossed with creamy horseradish dressing in this protein-packed appetizer salad. ”


    • 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)


  • 1 To prepare dressing: Whisk creme fraiche (or sour cream), herbs, horseradish, salt and pepper in a small bowl until combined.
  • 2 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.
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