1 1/2 tbsp
poppy seeds, (optional)
spicy baby greens arugula, or watercress
fennel bulb, thinly sliced, about 3 cups
chopped chives, cut into 1-in. pieces
radishes, thinly sliced (1/2 cup)
quick pickled red onions, (recipe link below)
- PLACE potatoes in a small pot of cold salted water. Bring to a boil and cook until just tender, 8 to 10 min. Drain and let stand until cool enough to handle. Cut in half.
- WHISK sour cream, lemon juice, mayo, horseradish, poppy seeds, salt and pepper in a small bowl.
- PLACE greens, fennel, herbs and potatoes in a large bowl. Drizzle with half of dressing, tossing well to coat. Arrange salad mixture on a large platter. Top with large flakes of trout, radishes and pickled onions. Drizzle with remaining dressing.
Kitchen Tip: Leave herbs in larger pieces for fresh bursts of flavour.
Protein 15 g
Carbohydrates 12 g
Fat 10 g
Fibre 3 g
Sodium 801 mg
Excellent source of Vitamin C
How to prepare fennel