Smoked Trout Salad with Apples and Pecans

Smoked Trout Salad with Apples and Pecans
Photo by Becky Luigart-Stayner


  • 2 tablespoons white wine vinegar
  • 3 tablespoons fresh lemon juice
  • 2 cups thinly sliced Golden Delicious apple (about 1 large apple)
  • 1 tablespoon walnut oil or olive oil
  • 1 teaspoon prepared horseradish
  • ¼ teaspoon chili powder
  • 2 cups thinly sliced Braeburn apple (about 1 large apple)
  • + 8 more ingredients
    • 2 tablespoons chopped pecans, toasted
    • 8 cups mixed salad greens
    • 1 cup thinly sliced red onion
    • ½ teaspoon freshly ground black pepper, divided
    • Cooking spray
    • ½ teaspoon salt, divided
    • 2 cups wood chips
    • 4 (6-ounce) rainbow trout fillets

Soak wood chips in water 30 minutes, and drain well.Combine lemon juice, horseradish, and fillets in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes, turning bag occasionally.Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. ...

View full recipe at My Recipes


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