Make Mom Proud: Smoked Trout and Watercress Niçoise Salad

With Mother’s Day coming up on Sunday, it’s time to start thinking about what fun, fresh dishes to serve up for the “Mom” figures in your life. This springtime Smoked Trout and Watercress Niçoise Salad from The Kentucky Fresh Cookbook is colorful and flavorful, yet simple to make. Check out the entire cookbook for more weekend brunch and lunch ideas, and don’t forget to enter our giveaway this week for a chance to win a copy of the book!

trout

4 ounces mixed salad greens (about 4 cups)
4 ounces watercress or baby arugula (about 4 cups)
8 ounces smoked Kentucky rainbow trout
8 ounces tiny red potatoes, boiled and sliced
8 ounces fresh green beans, snipped and precooked
1 pint grape or cherry tomatoes, halved
1⁄2 cup kalamata olives, halved
1⁄4 cup capers
Sweet Garlic Dressing (see below)

Divide the salad greens and watercress among 4 dinner plates. Place 2 ounces smoked trout on each plate. On the side, arrange the potatoes, green beans, tomatoes, olives, and capers. Drizzle with dressing and serve more on the side.

From author Maggie Green: “For this salad, I prefer to use a Kentucky smoked trout from Shuckman’s Fish Company. If smoked trout isn’t available, substitute hot-smoked salmon. Watercress, either a wild variety harvested near a running spring or a cultivated variety such as Upland cress, is a sure sign of warm spring days.”

Sweet Garlic Dressing

1 clove garlic, crushed
1⁄4 cup Kentucky honey
1⁄4 cup apple cider vinegar
2 tablespoons olive oil
1 teaspoon dried basil or 1 tablespoon fresh
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper

Place the garlic, honey, vinegar, oil, basil, salt, and pepper in a blender container. Mix on high speed until the dressing is light in color and thickened. Extra dressing can be stored, covered, in the refrigerator.

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