Smoked Trout Salad with Sour Cherries & Horseradish Crème Fraîche

Début de l'été 2018
food and drink

BY: Julia Aitken

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

What to Serve