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Fennel, Arugula, And Smoked-Trout Salad With Horseradish Dressing

The.french.connection's picture
  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.

Recipe Summary

Side Dish

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