Wilted Watercress Salad With Trout-Potato Fritters

• 1 6-ounce baking potato
• 2 6-ounce trout fillets, cooked
• 1 tablespoon fresh lemon juice
• 1 egg, beaten
• 2 tablespoons chopped Italian parsley
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 13 cup bread crumbs
• 1 teaspoon olive oil
• 10 cups watercress (about 7 bunches), heavy stems removed, washed but not dried
• 4 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• Freshly ground pepper to taste

1. To make the fritters, boil the potato whole until almost tender, about 25 minutes; peel and grate.
2. Flake the trout and combine with the potato in a medium bowl.
3. Mix in the egg, parsley, salt and pepper.
4. Using a well-rounded tablespoon as measure, form the mixture into 12 balls.
5. Flatten them slightly and coat with the bread crumbs.
6. Heat the olive oil in a large nonstick skillet over medium heat.
7. Add the fritters and cook until well browned on both sides, about 5 minutes.
8. Keep warm.
9. To make the salad, heat a medium saucepan over medium heat.
10. Add the watercress and stir just until wilted, about 2 to 3 minutes.
11. Remove from heat and toss with the lemon juice, salt and pepper.
12. Divide among 4 plates and place 3 of the fritters on each plate.
13. Serve immediately.

baking potato, trout, lemon juice, egg, italian parsley, kosher salt, freshly ground pepper, bread crumbs, olive oil, bunches, lemon juice, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5747 (may not work)