Smoked Trout, Watercress, and Fennel Salad

Name: Smoked Trout, Watercress, and Fennel Salad
Yield: Serves 4
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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Appears in Cook's Country June/July 2021

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

SERVES4

TIME45 minutes

Smoked Trout, Watercress, and Fennel Salad

WHY THIS RECIPE WORKS

Smoked trout comes fully cooked and ready to eat, making it a great component to keep on hand for weeknight salads. Tangy horseradish yogurt, spicy watercress, and a zippy lemony dressing balance the smoky, salty fish.

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