Smoked Trout, Watercress, and Fennel Salad | America's Test Kitchen

Name: Smoked Trout, Watercress, and Fennel Salad | America's Test Kitchen
Ingredients: 1 pound small red potatoes , unpeeled, quartered; ¾ teaspoon table salt , divided, plus salt for cooking potatoes; 1 cup plain whole-milk Greek yogurt; 2 tablespoons prepared horseradish; ¼ teaspoon pepper; 3 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 4 ounces (4 cups) watercress , torn into 1- to 2-inch pieces; 1 fennel bulb , 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and sliced thin; 8 ounces smoked trout , skin and pin bones removed, flaked; 4 hard-cooked large eggs , quartered

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Thanks to smoked trout, hard-cooked eggs, and potatoes, this dinner salad packs a satisfying punch.

Keywords

Fish & Seafood
Vegetables
Salads
Weeknight
Main Courses

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Ingredients

1 pound small red potatoes , unpeeled, quartered
¾ teaspoon table salt , divided, plus salt for cooking potatoes
1 cup plain whole-milk Greek yogurt
2 tablespoons prepared horseradish
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
4 ounces (4 cups) watercress , torn into 1- to 2-inch pieces
1 fennel bulb , 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and sliced thin
8 ounces smoked trout , skin and pin bones removed, flaked
4 hard-cooked large eggs , quartered