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Smoked Trout and Apple Salad

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  1. 3 tablespoons buttermilk
  2. 3 tablespoons mayonnaise
  3. 3 tablespoons prepared horseradish, drained
  4. 3 tablespoons snipped chives
  5. 1 1/2 tablespoons extra-virgin olive oil
  6. Kosher salt and freshly ground pepper
  7. One 5-ounce bunch of baby arugula, thick stems discarded
  8. 1 large Granny Smith apple, cut into thin matchsticks
  9. 1 whole smoked trout (about 10 ounces)—boned, skinned and flesh flaked (5 ounces)
  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.

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