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
2 bunches watercress 2
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.