Smoked Trout, Watercress, and Fennel Salad
By Jessica RudolphPublished on April 20, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
1 pound small red potatoes, unpeeled, quartered¾ teaspoon table salt, divided, plus salt for cooking potatoes1 cup plain whole-milk Greek yogurt 2 tablespoons prepared horseradish ¼ teaspoon pepper 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 4 ounces (4 cups) watercress, torn into 1- to 2-inch pieces1 fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and sliced thin8 ounces smoked trout, skin and pin bones removed, flaked4 hard-cooked large eggs, quartered
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 2 tablespoons salt; return to boil and cook until tender, 8 to 10 minutes. Drain potatoes, then spread out on large plate and let cool slightly. Combine yogurt, horseradish, pepper, and ½ teaspoon salt in bowl; set aside.
- Whisk oil, lemon juice, and remaining ¼ teaspoon salt together in large bowl. Add watercress, sliced fennel, and potatoes and toss to coat.
- Divide yogurt mixture evenly among individual plates and spread into even layer. Divide salad among plates and top with trout and eggs. Sprinkle with fennel fronds and serve.
Time
45 minutesYield
Serves 4Ingredients
1 pound small red potatoes, unpeeled, quartered
¾ teaspoon table salt, divided, plus salt for cooking potatoes
1 cup plain whole-milk Greek yogurt
2 tablespoons prepared horseradish
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
4 ounces (4 cups) watercress, torn into 1- to 2-inch pieces
1 fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and sliced thin
8 ounces smoked trout, skin and pin bones removed, flaked
4 hard-cooked large eggs, quartered
Ingredients
1 pound small red potatoes, unpeeled, quartered
¾ teaspoon table salt, divided, plus salt for cooking potatoes
1 cup plain whole-milk Greek yogurt
2 tablespoons prepared horseradish
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
4 ounces (4 cups) watercress, torn into 1- to 2-inch pieces
1 fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and sliced thin
8 ounces smoked trout, skin and pin bones removed, flaked
4 hard-cooked large eggs, quartered
Ingredients
1 pound small red potatoes, unpeeled, quartered
¾ teaspoon table salt, divided, plus salt for cooking potatoes
1 cup plain whole-milk Greek yogurt
2 tablespoons prepared horseradish
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
4 ounces (4 cups) watercress, torn into 1- to 2-inch pieces
1 fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and sliced thin
8 ounces smoked trout, skin and pin bones removed, flaked
4 hard-cooked large eggs, quartered
Why This Recipe Works
Smoked trout comes fully cooked and ready to eat, making it a great component to keep on hand for weeknight salads. Tangy horseradish yogurt, spicy watercress, and a zippy lemony dressing balance the smoky, salty fish.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add potatoes and 2 tablespoons salt; return to boil and cook until tender, 8 to 10 minutes. Drain potatoes, then spread out on large plate and let cool slightly. Combine yogurt, horseradish, pepper, and ½ teaspoon salt in bowl; set aside.
- Whisk oil, lemon juice, and remaining ¼ teaspoon salt together in large bowl. Add watercress, sliced fennel, and potatoes and toss to coat.
- Divide yogurt mixture evenly among individual plates and spread into even layer. Divide salad among plates and top with trout and eggs. Sprinkle with fennel fronds and serve.
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