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Smoked Trout Salad with Herb & Horseradish Dressing

March/April 2008

Your rating: None Average: 3.9 (7 votes)

Smoked trout tops heart-shaped watercress and mixed greens tossed with creamy horseradish dressing, creating a wonderful appetizer salad.


Smoked Trout Salad with Herb & Horseradish Dressing Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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, or mixed salad greens (see Ingredient Note)
  • Herb & Horseradish Dressing, (recipe follows)
  • 4 ounces smoked trout fillet, skin removed
  • 4 scallions, sliced
  • 1 tablespoon capers, rinsed (optional)

Preparation

  1. Gently toss lettuce, watercress (or arugula) and mâche (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).

Tips & Notes

  • Ingredient note: 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

Per serving: 122 calories; 7 g fat (3 g sat, 1 g mono); 19 mg cholesterol; 6 g carbohydrates; 10 g protein; 3 g fiber; 424 mg sodium; 425 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (35% dv), Folate (34% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 lean meat, 1 fat



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Recipe Categories

Servings
4
Main Ingredient
Fish
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Type of Dish
Salad, side/appetizer
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
15 minutes or less
Publication
March/April 2008

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