Ingredients

  • ½ small red onion, thinly sliced
  • Kosher salt
  • 1 celery heart, sliced diagonally very thin
  • Inner leaves from a head of soft green lettuce, pulled into large pieces (about 3 cups)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • ½ cup sour cream
  • 3 tablespoons horseradish
  • 2 teaspoons capers (preferably salt cured), coarsely chopped
  • Freshly ground black pepper
  • 4 smoked trout fillets
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      166 calories; 16 grams fat; 4 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 14 milligrams cholesterol; 272 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Place onion in a small bowl and toss with 1/2 teaspoon salt.Let sit for 10 minutes, then rinse and dry on paper towels. In a large bowl,mix onion with celery and lettuce.Sprinkle with lemon juice and oil,season with salt,and toss until ingredients are lightly slicked with oil.
  2. In a small bowl,whisk together sour cream,horseradish and capers.Season with salt and pepper.Lay a trout fillet on each of four plates.Dab a little sauce on each.Arrange a mound of salad next to each fillet and serve,passing remaining horseradish sauce separately.

Dining and Cooking