Trout and Apple Salad
You can make the homemade dressing, or in a pinch I have used prepared ranch dressing and added horseradish to it.
You can make the homemade dressing, or in a pinch I have used prepared ranch dressing and added horseradish to it.
- Carbohydrate 10.4515885416667 g
- Cholesterol 17.8305194983333 mg
- Fat 7.56036956409167 g
- Fiber 1.43687503750126 g
- Protein 5.84567266489167 g
- Saturated Fat 1.17640585034917 g
- Serving Size 1 1 Serving (117g)
- Sodium 150.00564751 mg
- Sugar 9.01471350416541 g
- Trans Fat 0.47402374879 g
- Calories 129 calories
Step-by-step
- Combine the buttermilk, mayo, horseradish, chives and oil in a medium bowl. Season with salt and pepper.
- Toss the lettuce and apples together and drizzle about 2/3rd of the dressing over this. Toss to coat. Divide between 6 plates.
- Add the trout to the dressing and toss to coat. Divide the trout between the plates, placing it on top of the mixed salad. Season with salt and pepper and serve.
Combining smoked fish with crisp, tart orchard fruit is a longstanding tradition across northern European and North American cold-water fishing regions, where preserving local trout through smoking naturally invited pairing with autumn harvests. Mastering this dish relies on manipulating fat and moisture to prevent the delicate greens from wilting under heavy condiments.
- Drain prepared horseradish thoroughly in a fine-mesh sieve before mixing to prevent excess moisture from breaking the emulsion of mayonnaise and buttermilk.
- Cut Granny Smith apples into uniform 1/8-inch matchsticks rather than thick wedges so they distribute evenly across the greens and distribute tartness in every single bite without weighing down the salad.
- Toss the mixed lettuces with only two-thirds of the dressing initially, reserving the remainder to coat the flaked trout separately so the fish retains distinct savory pockets of flavor.
Adaptations for dietary restrictions are straightforward since this recipe is already naturally gluten-free and nut-free. Substituting plain full-fat Greek yogurt for mayonnaise offers a heavier protein profile while maintaining the necessary acidity to balance the smoked trout.
