Smoked Trout With Celery Salad

• 1/2 small red onion, thinly sliced
• Kosher salt
• 1 celery heart, sliced diagonally very thin
• Inner leaves from a head of soft green lettuce, pulled into large pieces (about 3 cups)
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1/2 cup sour cream
• 3 tablespoons horseradish
• 2 teaspoons capers (preferably salt cured), coarsely chopped
• Freshly ground black pepper
• 4 smoked trout fillets

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)