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.
Ingredients
| Dressing: | ||
| 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 |
| Salad: | ||
| 2 | bunches watercress | 2 |
| 8 oz | smoked trout | 250 g |
| 2 | Ontario Apples, cored and sliced | 2 |
| 1 cup | toasted walnut pieces | 250 mL |
Directions
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.
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