Arctic Char Salad With Apples

• 1/2 pound red skinned potatoes baby, thinly sliced
• kosher salt
• 3 ounces cream cheese
• 1 lemon
• 1 tablespoon horseradish
• 1 tablespoon extra virgin olive oil
• freshly ground pepper
• 1 pound arctic char skin-on, or wild salmon fillet
• 1 head escarole chopped
• 1 romaine heart, chopped
• 6 radishes thinly sliced
• 1 green apple thinly sliced
• 3/4 cup fresh dill chopped, and/or chives

1. Put the potatoes in a small saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 5 minutes; drain.
2. Meanwhile, preheat a grill to medium high. Make the dressing: Combine 1/4 cup water, the cream cheese, lemon juice, horseradish, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a blender; puree until smooth.
3. Brush the skin side of the fish with the remaining 1 teaspoon olive oil. Transfer to the grill, skin-side down; cover and cook until just opaque, about 6 minutes. Carefully transfer the fish to a plate; discard the skin. Flake the fish into large pieces.
4. Toss the potatoes with the escarole, romaine, radishes, apple, herbs and dressing in a large bowl. Season with salt and pepper. Add the fish and lightly toss.

red skinned potatoes, kosher salt, cream cheese, lemon, horseradish, extra virgin olive oil, freshly ground pepper, heart, green apple, dill

Taken from www.yummly.com/recipe/Arctic-Char-Salad-with-Apples-859711 (may not work)