Smoked Trout and Apple Salad


Slideshow: More Amazing Seafood Recipes


  • Total Time:
  • Servings: 6
KEY: Fall, Summer, Barbecue/Cookout, Dinner Party, Mother's Day, Appetizers/starters, Salads, Fast, Healthy, No-Cook

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  • 3 tablespoons buttermilk
  • 3 tablespoons mayonnaise
  • 3 tablespoons prepared horseradish, drained
  • 3 tablespoons snipped chives
  • 1 1/2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • One 5-ounce bunch of baby arugula, thick stems discarded
  • 1 large Granny Smith apple, cut into thin matchsticks
  • 1 whole smoked trout (about 10 ounces)—boned, skinned and flesh flaked (5 ounces)

How to make this recipe

  1.  1. In a small bowl, whisk the buttermilk with the mayonnaise, horseradish, chives and olive oil; season with salt and pepper. 
  2. In a large bowl, toss the arugula and apple with two-thirds of the dressing and transfer to a large platter. Add the trout to the bowl and toss with the remaining dressing; season with pepper. Mound the trout on the arugula and serve.

Suggested Pairing

A fruity German Riesling with hints of green apple and vibrant acidity will contrast with the delicate smoky flavors of the trout here.

Contributed By Published August 2003

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