Smoked Trout Salad with maple vinaigrette from The Hog Island Book of Fish & Seafood: Culinary Treas

Name: Smoked Trout Salad with maple vinaigrette from The Hog Island Book of Fish & Seafood: Culinary Treas
Ingredients: 4 large handfuls mixed young salad greens, such as arugula, spinach, cress, mâche, frisée; 1 small tart-sweet apple, such as Fuji, Gala, or Cosmic Crisp, quartered, cored, and cut into ¼-inch- (6-mm-) thick slices; ¼ cup (35 g) golden raisins or dried tart cherries; 3 tablespoons slivered almonds, toasted; 1 cup (50 g) salad sprouts, such as sunflower or mustard (optional); 1 smoked trout (10 ounces/280 g), skinned, boned, and broken into bite-size pieces; Fine sea salt and freshly ground pepper; 2 tablespoons maple syrup; 2 teaspoons finely chopped shallot; 2 tablespoons apple cider vinegar; 5 tablespoons (75 ml) walnut oil; 1 teaspoon Dijon mustard

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Smoked trout is available packaged and refrigerated in many supermarkets. The maple vinaigrette and dried fruit are a sweet complement to the smoky trout. Hot-smoked salmon or smoked mackerel can b...

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Ingredients

4 large handfuls mixed young salad greens, such as arugula, spinach, cress, mâche, frisée
1 small tart-sweet apple, such as Fuji, Gala, or Cosmic Crisp, quartered, cored, and cut into ¼-inch- (6-mm-) thick slices
¼ cup (35 g) golden raisins or dried tart cherries
3 tablespoons slivered almonds, toasted
1 cup (50 g) salad sprouts, such as sunflower or mustard (optional)
1 smoked trout (10 ounces/280 g), skinned, boned, and broken into bite-size pieces
Fine sea salt and freshly ground pepper
2 tablespoons maple syrup
2 teaspoons finely chopped shallot
2 tablespoons apple cider vinegar
5 tablespoons (75 ml) walnut oil
1 teaspoon Dijon mustard