Smoked Trout et Apple Salad
Ingredients
- 2 orange-red dessert eating apples, such as Cox's Orange
- 2 tbsp French dressing
- 1/2 bunch watercress
- 1 smoked trout about 6 oz
horseradish dressing
- 4 floz low-fat natural yogurt
- 1 tsp lemon juice
- 1 tbsp horseradish sauce
- milk optional
- salt and pepper
to garnish
- 1 tbsp chopped chives
- chive flowers optional
Instructions
- 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.
- Break the watercress into sprigs and arrange on 4 serving plates.
- 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.
- 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.
Calories: 142 kcal
Carbohydrates: 16 g
Protein: 8 g
Fat: 6g
Saturated Fat: 1 g
Cholesterol: 32 mg
Sodium: 125 mg
Potassium: 309 mg
Fiber: 2 g
Sugar: 13 g
Vitamin A: 171 IU
Vitamin C: 7 mg
Calcium: 71 mg
Iron: 1 mg