Food & Drink - - SEASONAL -

The tang of tart cher­ries mar­ries per­fectly with rich-tast­ing smoked trout in this main-course salad. And, the cher­ries look darn pretty too. We like a combo of wa­ter­cress, arugula and mi­cro­green sprouts, but feel free to change up the greens depend­ing on what’s fresh­est and best at your store or farm­ers’ mar­ket.


⅓ cup (80 mL) crème fraîche

2 tbsp (30 mL) finely chopped fresh chives 1 tbsp (15 mL) olive oil

1 tbsp (15 mL) well-drained hot pre­pared horseradish

1 tsp (5 mL) honey

Kosher salt and freshly ground black pep­per to taste


3 tbsp (45 mL) olive oil

1 tbsp (15 mL) cider vine­gar

½ tsp (2 mL) each, may­on­naise, Di­jon mustard and honey Kosher salt and freshly ground black pep­per to taste

2 cups (500 mL) lightly packed de-stemmed wa­ter­cress, washed and dried

2 cups (500 mL) lightly packed arugula, washed and dried

2 cups (500 mL) mi­cro­green sprouts, washed and dried

1 cup (250 mL) very thinly sliced cel­ery

12 oz (375 g) bone­less, skin­less smoked trout fil­lets, torn into chunks

1 cup (250 mL) well-drained pit­ted red tart (sour) cher­ries

¼ cup (60 mL) toasted, skinned hazel­nuts, coarsely chopped

2 tbsp (30 mL) drained and rinsed ca­pers

1 For horseradish crème fraîche, whisk to­gether crème fraîche, chives, olive oil, horseradish and honey in a small bowl. Whisk in salt and pep­per to taste. Re­frig­er­ate un­til ready to serve. 2 For salad, whisk to­gether oil, vine­gar, may­on­naise, Di­jon, honey and salt and pep­per to taste in a small bowl to make a vinai­grette. 3 In a large bowl, toss to­gether wa­ter­cress, arugula, sprouts and cel­ery. Add enough vinai­grette to coat greens and toss gen­tly.

4 Heap dressed greens on a large plat­ter, or di­vide among 4 or 6 din­ner plates. Top greens with trout and cher­ries, ar­rang­ing them art­fully.

5 Spoon dol­lops of horseradish crème fraîche on top of salad. Scat­ter salad with hazel­nuts and ca­pers. Serve at once.

Serves 4 to 6

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