Smoked trout, fennel, and cucumber salad with creamy dill dressing
Enjoy a delightful culinary experience with this refreshing smoked trout salad, featuring crisp cucumber, aromatic fennel, and a luscious creamy dill dressing. Taste the perfect balance of flavors!
Ingredients:
- /2 cup heavy whipping cream
- tablespoons plus 4 teaspoons chopped fresh dill
- teaspoons prepared white horseradish
- tablespoon olive oil
- teaspoon apple cider vinegar
- Coarse kosher salt
- cups (loosely packed) torn red leaf lettuce (about 1 medium head)
- ounces smoked trout, broken into bite-size pieces
- medium fennel bulb (about 280g), halved lengthwise, core removed, thinly cut lengthwise
- /2 medium English hothouse cucumber, halved lengthwise, thinly cut crosswise
Instructions:
- Beat together cream, 2 tablespoons of dill, horseradish, oil, and vinegar in a medium bowl. Add coarse salt and pepper to taste to the dressing. If preparing in advance, you can make this dressing 3 hours ahead of time. Cover and refrigerate it. Remember to let the dressing sit at room temperature for 30 minutes before serving.Mix the lettuce with half of the prepared dressing in a large bowl. Season it with salt and pepper according to your taste. Distribute the lettuce evenly among 8 plates. Arrange the trout, fennel, and cucumber on top of the lettuce. Drizzle some of the remaining dressing over the salads. Garnish with the remaining 4 teaspoons of dill and serve.
Summary:
- Calories: 946 kcal
- Fat: 68 g
- Protein: 54 g
- Carbs: 38 g
- Potassium: 2505 mg
- Magnesium: 157 mg