2 orange-red dessert (eating) apples, such as Cox's Orange
2 tbsp French dressing
1/2 bunch watercress
1 smoked trout, about 175 g (6 oz)
125 ml (4 fl oz) 1/2 cup low-fat natural yogurt
1/2 - 1 tsp lemon juice
1 tbsp horseradish sauce
salt and pepper
1 tbsp chopped chives
chive flowers (optional)
1. Leaving the skin on, cut the apples into quarters and remove the core. Slice the apples into a bowl and toss in the French dressing to prevent them from browning.
2. Break the watercress into sprigs and arrange on 4 serving plates.
3. Skin the trout and take out the bone. Carefully remove any fine bones that remain. Flake the trout into fairly large pieces and arrange between the watercress with the apple.
4. To make the horseradish dressing, whisk all the ingredients together, adding a little milk if too thick, then drizzle over the trout. Sprinkle the chopped chives and flowers (if using) over the trout, then serve.
To make Melba toast, toast thinly sliced bread then cut off the crusts and carefully slice in half horizontally using a sharp knife. Cut in half diagonally and place toasted side
down in a warm oven for 15-20 minutes until the edges start to curl and the toast is crisp.
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