Trout, Watercress and Apple Salad
Combining smoked trout with watercress and apples, this simple salad is perfect for autumn.
- 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
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 Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).