Smoked Trout Salad With Horseradish Creme Fraiche

• Salad:
• 1/2 lb Smoked Brook Trout, flaked with fork
• 4 Fingerling potatoes
• 1/2 cup sliced, lightly toasted almonds
• 1/2 cup red seedless grapes, halved
• Mesclun salad greens
• Dressing:
• 1/2 cup Creme Fraiche
• 1 tbs (prepared)hot horseradish
• 1 tsp lemon juice
• salt and pepper to taste

1. Boil fingerling potatoes in salted water until tender. While potatoes boil, prepare dressing. Mix dressing ingredients and set aside in refrigerator. Lightly toast almonds and set aside. Halve the grapes and set aside.
2. When the potatoes are tender, drain, peel skins and slice lengthwise about 1/8" thick.
3. Assemble:
4. Place sliced, warm potatoes around the outer rim of the plates and drizzle dressing over the potatoes. In a large bowl toss the Mesclun greens with about 1/2 of the dressing. Plate the dressed Mesclun mix in the center of each plate.
5. Top the plated Mesclun mix with:
6. flaked brook trout, drizzle dressing, almonds and grapes and drizzle more dressing if desired.
7. Note: The salad should not be soaked in dressing just coated well.

salad, trout, fingerling potatoes, almonds, red seedless grapes, salad greens, dressing, fraiche, horseradish, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/smoked-trout-salad-with-horseradish-creme-fraiche-50120476 (may not work)