Smoked Trout Salad with Horseradish-Dill Dressing


Recipe and photograph by Sara Newberry                                                         2/3 cup Greek yogurt
4 tablespoons chopped dill
2 tablespoons horseradish
1 tablespoon apple cider vinegar
1 teaspoon olive oil
1 head butter lettuce, torn into bite-size pieces
8 ounces smoked trout
1 fennel bulb sliced paper-thin
1 small red onion slice paper-thin
1/2 seedless cucumber, cut in half and sliced
1 cup pumpernickel croutons
Salt and pepper
In a bowl, whisk together first 5 ingredients. Season with salt and pepper. In a second bowl, toss lettuce with half of the dressing. Top with next 5 ingredients and drizzle with remaining dressing.