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).
