Trout, Watercress and Apple Salad

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

Ingredients

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).