By Beth Dooley

Smoked trout, crisp apples and horseradish-nipped cream make a pretty appetizer or light full meal salad.

Serves 4

Ingredients:

Salad

• 2 small smoked trout or 1 smoked whitefish
• 1 head fennel
• 1 tart, crisp apple, cored and diced
• 2 cups mixed dark greens

Cider-Vinaigrette

• 2 tablespoons cider vinegar
• 2 tablespoons apple cider
• 1 teaspoon Dijon mustard
• 3 tablespoons hazelnut or vegetable oil
• Salt and freshly ground black pepper to taste

Directions:

Remove the skin from the trout and pick the flesh off the bones. Toss together the fennel and apple and arrange this and the trout on a bed of lettuce.

In a small bowl, whisk together the ingredients for the vinaigrette and season with salt and pepper to taste. Drizzle over the composed salad. Pass any additional dressing on the side.