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Smoked Trout Salad with Apple and Manchego

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Pairing smoked trout with green apples creates a terrific sweet-tart-smoky combination. A little mayonnaise in the dressing gives the salad a lovely creaminess.

  1. 3 tablespoons mayonnaise
  2. 3 tablespoons cider vinegar
  3. 1 tablespoon extra-virgin olive oil
  4. Kosher salt and freshly ground pepper
  5. 1 head of frisée, torn into bite-size pieces (3 cups)
  6. 1/2 pound skinless smoked trout fillets, flaked and pin bones removed
  7. 3 ounces Manchego cheese, coarsely shredded (about 1 cup)
  8. 1 Granny Smith apple, cored and cut into 1/8-inch-thick matchsticks
  9. 1/2 cup flat-leaf parsley, coarsely chopped
  10. 1/4 cup thinly sliced red onion
  1. In a small bowl, whisk the mayonnaise with the cider vinegar and olive oil and season with salt and pepper.
  2. In a large bowl, combine the frisée with the trout, Manchego, apple, parsley and red onion. Add the dressing and toss to coat. Transfer the salad to plates and serve.

Suggested Pairing

Brisk Vermentino.