Smoked Trout, Watercress and Apple Salad with Creamy Horseradish Dressing

salad milk/cream fish fruit no-cook rosh hashanah/yom kippur horseradish apple trout fall watercress dill bon appétit

N/A

Serves 6

Source

Ingredients

1 cup whipping cream

1/3 cup prepared horseradish

4 tablespoons olive oil

2 tablespoons plus 2 teaspoons apple cider vinegar

2 teaspoons finely chopped fresh dill

1/8 teaspoon cayenne pepper

6 cups trimmed watercress sprigs (about 2 large bunches)

1/2 cup very thinly sliced red onion

2 red apples, cored, thinly sliced

smoked trout or smoked whitefish chubs,* coarsely flaked

Fresh dill sprigs (optional)

*Smoked trout and smoked whitefish chubs are available at specialty foods stores and at some delicatessens and supermarkets

Method

Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper. Place watercress in large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop salad. Top with trout. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.