Fennel, Arugula, And Smoked-Trout Salad With Horseradish Dressing
|Sour cream||1 1⁄2 Tablespoon|
|Olive oil||3 Teaspoon, divided|
|Prepared horseradish||2 Teaspoon|
|Finely chopped dill||2 Teaspoon|
|White wine vinegar||1 1⁄4 Teaspoon, divided|
|Arugula||2 Cup (32 tbs)|
|Thinly sliced fennel bulb||1 1⁄2 Cup (24 tbs)|
|Thinly sliced onion||1⁄3 Cup (5.33 tbs)|
|Smoked whitefish/Smoked trout||2⁄3 Cup (10.67 tbs), coarsely flaked|
Whisk sour cream, T/2 teaspoons olive oil, horseradish, dill, and 3/4 teaspoon white wine vinegar in small bowl.
Season dressing to taste with salt and pepper.
Place arugula, fennel, and onion in medium bowl.
Add 1 1/2 teaspoons olive oil and 1/2 teaspoon white wine vinegar; toss to coat.
Season with salt and pepper.
Divide salad between 2 plates.
Top with smoked fish.
Drizzle horseradish dressing over and serve.