Ingredients
1/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon black pepper
4 ounces smoked trout
3 celery ribs, cut crosswise into 1/4-inch slices
1 Granny Smith apple, cored, then cut into 1/2-inch cubes
1/2 pound arugula, trimmed and coarsely chopped (6 cups)
2 teaspoons olive oil
Preparation
Whisk together mayonnaise, sour cream, lemon juice, sugar,
and pepper in a large bowl until sugar is dissolved.
Pat trout dry and break into large pieces,
discarding skin. Stir into dressing along with celery and apple.
Toss arugula with oil and a pinch of salt in another large bowl.
Divide arugula among plates, then spoon trout salad on top.
Gourmet, May 2007
