Ontario Apple and Smoked Trout Salad
The perfect light meal or first course, watercress lends a fresh, peppery bed for smoky trout, sweet apple and crunchy walnuts. Serve with crusty Italian bread to mop up the sweet-tart dressing.
Makes 4 servings.
Variety Tip: For best results, use Honeycrisp, Jonagold, Fuji or Red Delicious apples.
|2 tbsp||cider vinegar||25 mL|
|1 tbsp||maple syrup or honey||15 mL|
|1 tbsp||minced shallots||15 mL|
|1 tsp||fresh chopped marjoram (optional)||5 mL|
|1/2 tsp||each salt and pepper||2 mL|
|1/2 cup||olive oil||125 mL|
|8 oz||smoked trout||250 g|
|2||Ontario Apples, cored and sliced||2|
|1 cup||toasted walnut pieces||250 mL|
Dressing: In container or bottle with lid, combine vinegar, syrup, shallots, marjoram, salt, pepper and olive oil. Cover with lid and shake well to combine.
Salad: Fill sink or large basin with cold water. Wash watercress very well and dry on towel or in salad spinner. Arrange over 4 plates. Crumble trout over top and sprinkle with apples and walnuts. Drizzle with dressing just before serving.print