Smoked Trout Salad with Apples and Pecans

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


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