Smoked Trout With Celery Salad

  1. Place onion in a small bowl and toss with 1/2 teaspoon salt.Let sit for 10 minutes, then rinse and dry on paper towels.
  2. 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.
  3. 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.

red onion, kosher salt, celery, green lettuce, lemon juice, extra virgin olive oil, sour cream, horseradish, capers, freshly ground black pepper, trout

Taken from cooking.nytimes.com/recipes/6166 (may not work)

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