Description
Owner of a trout farm, Sally knows the best way to serve smoked trout. Try this radish and mixed greens salad with a crème fraîche and horseradish dressing.
Ingredients
Units
Scale
- 200g smoked trout
- 100g radishes, thinly sliced
- Mixed greens
- 2 tablespoons crème fraîche
- 1 tablespoon horseradish
- Salt and pepper to taste
Instructions
- Place the mixed greens on a serving platter.
- Arrange the smoked trout and radishes over the greens.
- In a small bowl, mix together the crème fraîche and horseradish.
- Drizzle the dressing over the salad.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
No clue how much your greens weigh? Count on there being a healthy handful for each guest. If you can’t find Sunburst Farms smoked trout near you, substitute with hot-smoked salmon. Unlike cold-smoked salmon, which has a tendency to feel slick and dense, hot-smoked salmon is lighter and meatier, while retaining plenty of flavor. This is because the hot smoking process cooks the fish, which changes its texture. Cold-smoked fish maintains its “raw” characteristics after it’s been cured, making it better suited for appetizer spreads or piled on a bagel.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 600
- Fat: 15
- Carbohydrates: 10
- Fiber: 2
- Protein: 20