Smoked Trout With Celery Salad

By Amanda Hesser

Published September 2, 2003

Total Time
20 minutes
Rating
4(16)
Comments
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Featured in: PAIRINGS; For an Unassuming Red, a Simple Fish Supper

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 284 milligrams cholesterol; 811 calories; 18 grams monosaturated fat; 8 grams polyunsaturated fat; 11 grams saturated fat; 44 grams fat; 2 grams fiber; 1393 milligrams sodium; 92 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place onion in a small bowl and toss with ½ 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. Step 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.

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Ratings

4 out of 5
16 user ratings
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Comments

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Viktorija

I liked it. Quick and easy. Substituted yellow bell pepper for lettuce and Dijon mustard for horseradish as that’s what I had in the fridge. Will make it again.

Kami

Surprisingly good. Onions, capers, and horseradish are pretty strong flavors, but they soften when they combine. I used regular capers, rinsed and drained before chopping. I couldn't find a proper celery heart, so I diagonally sliced the tender ribs at the center of the celery, too.

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