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Trout, Watercress and Apple Salad

Combining smoked trout with watercress and apples, this simple salad is perfect for autumn.

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

Directions:

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).