SMOKED TROUT SALAD WITH SOUR CHERRIES AND HORSERADISH CRÈME FRAÎCHE
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.
HORSERADISH CRÈME FRAÎCHE
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