Today we are bringing you something extra special for recipe day! The following recipe is by our very own local chef Sante Salvoni. But not only that, we have incorporated a new YouTube video to accompany it! We hope you enjoy and please give us feedback on the recipe!
Serves 6
Dressing
- 3 tablespoons crème fraiche
- 2 tablespoons buttermilk
- 2 teaspoons cider vinegar
- 2 teaspoons prepared horseradish
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons canola oil
Salad
- 4 smoked trout filets, skinned and boned
- 2 apples, peeled, quartered and thinly sliced
- 1 bulb of fennel, tops removed and reserved, thinly sliced
- 2 stalks celery, thinly sliced
- 2 radishes, thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 3 heads butter lettuce
To prepare the dressing: In a small bowl, combine the crème fraiche, buttermilk, cider vinegar and horseradish. Season to taste with salt and pepper. Whisk the canola oil in a thin steady stream. Set aside.
To assemble the salad: In a large bowl, break the trout into large pieces – about 5 pieces per filet. Add the apples, fennel, celery and radish. Season with salt and pepper and toss well. Add the butter lettuce and the dressing. Toss well to coat the ingredients. Arrange the salad by stacking lettuce first, then the remaining ingredients on top. Garnish the salad with several small sprigs of the reserved fennel tops. Serve immediately.