Chunky Trout Salad

Name: Chunky Trout Salad
Cuisine: American
Ingredients: ¼ cup extra-virgin olive oil; ¼ cup vegetable oil; 2½ tablespoons white wine vinegar; 1 teaspoon prepared horseradish; ½ teaspoon Dijon mustard; ¼ teaspoon Worcestershire sauce; ¾ teaspoon kosher salt or coarse sea salt; ¾ teaspoon kosher salt or coarse sea salt; Pinch of ground white pepper; Four 8-ounce butterflied boned trout; 7 to 8 cups mixed salad greens; 1 small red-skinned apple, cut into bite-size chunks; ¾ cup halved seedless grapes (green, red, or a combination); ¾ cup halved seedless grapes (green, red, or a combination); ¾ cup halved seedless grapes (green, red, or a combination); ½ cup chopped pecans, toasted, or chile-coated pecans; 2 tablespoons minced shallots; Freshly ground black pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Our favorite freshwater fish for smoking, trout struts its stuff in this simple salad, enlivened by a tangy horseradish vinaigrette and colorful bits of fruit.

Ingredients

Dressing

¼ cup extra-virgin olive oil
¼ cup vegetable oil
2½

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

About 2 hours before you plan to smoke the trout, combine the dressing ingredients in a blender and puree until smooth.
Place the trout, lying open, in a shallow, nonreactive dish. Drizzle each fish with about 1 tablespoon of the dressing. Cover the trout and refrigerate for about 1½ hours. Refrigerate the remaining dressing as well.
Prepare your smok