- 1/4 cup (60 ml) crème fraîche
- 2 tablespoons champagne or white wine vinegar
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons finely chopped dill
- Salt and freshly ground black pepper
- 8 ounces (230 g) whole smoked trout
- 12 cups (310 g) loosely packed purslane or watercress, torn into bite-sized pieces
- 1 large sweet-tart apple, cored and diced
- In a small bowl, whisk together the crème fraiche, vinegar, shallot, and mustard. Whisk in the oil and dill, and season to taste with salt and pepper.
Peel the skin from the trout and pull the fillets from the center bone. Run your fingers along the fish, locating and removing any pin bones. Break the fish into large chunks.
In a large bowl, toss together the purslane, trout, and apple. Pour in the dressing and toss to combine.
More From Fruitful• Roasted Pear and Barley Pilaf Recipe
• Gooseberry-Elderflower Jam Recipe
Reprinted with permission from Fruitful (c) 2014 Brian Nicholson and Sarah Huck, Running Press, a member of the Perseus Books Group. You can buy this book from the MOTHER EARTH NEWS store: Fruitful: Four Seasons of Fresh Fruit Recipes.
Fruitful (Running Press, 2014) by Brian Nicholson and Sarah Huck is a trip to the local orchard, overflowing with ripe, seasonal produce…and it’s not just desserts! From sweet to savory (including fresh juices), every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. The following recipe for smoked trout salad made with apple and purslane greens is from the chapter “Autumn.”
You can buy this book from the MOTHER EARTH NEWS store: Fruitful: Four Seasons of Fresh Fruit Recipes.
Smoked trout has a meaty quality completely different from that of delicate fresh trout. Its intensity is nicely tempered with something bright. Here, that means a tangy apple (Stayman, Ida Red, or Northern Spy are all good choices) and a tangle of lemony purslane. From mid-summer until the weather turns brisk the market spills over with this robust green, but if you can’t find any check your backyard—those who don’t know better consider it a weed. Serve this salad alone or heaped on top of thickly sliced brown bread.