Trout, Watercress And Apple Salad
This refreshing salad combines tender flakes of smoked trout with crisp watercress and slices of sweet, juicy apples. Tossed in a light and zesty dressing, this dish is a delightful and easy-to-make option for a quick and satisfying meal.
— Constant Cookbook
Ingredients
- 3/4 lb. smoked trout fillets
- 2 bunches watercress (about 3 cups tightly packed)
- 2 Fuji or Gala apples, halved, cored and sliced 1/4 inch thick
- 1/4 cup grapeseed oil
- 2 Tbs. fresh lemon juice
- 2 tsp. grated lemon zest
Instructions
- Using a fork, flake trout into 1-inch pieces.
- Trim the coarse stem ends from the watercress and separate into medium-size sprigs.
- In a bowl, toss together the trout, watercress and apples. Drizzle with the grapeseed oil and lemon juice, sprinkle with the lemon zest and toss well. Transfer to a platter and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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