This no-cook main-dish salad pairs a flavorful dressing featuring sharp horseradish and tangy crème fraîche with smoked trout.
Ingredients:
¾ cup crème fraîche or sour cream
½ cup finely chopped mixed fresh herbs, such as chives, dill and/or parsley
3 tablespoons prepared horseradish
¼ teaspoon salt
freshly ground pepper to taste
9 cups torn butterhead lettuce (from 1-2 heads)
6 cups bite-size pieces watercress or arugula, tough stems removed
1 ½ cups mâche or mixed salad greens
6 ounces smoked trout fillet, skin removed and flaked
6 scallions, sliced
1 ½ tablespoons capers, rinsed (optional)
Directions:
Whisk crème fraîche (or sour cream), herbs, horseradish, salt and pepper in a large bowl. Add lettuce, watercress (or arugula) and mâche (or mixed greens) and gently toss to coat. Top with trout, scallions and capers, if using, before serving.
