Smoked Trout Salad with Potato Croutons and Horseradish Dressing

1

Rinse lettuces and spin dry, then tear into bite-sized pieces. Juice lemon and measure 2 tablespoons of juice.

2

Using your hands, break 1 trout fillet into pieces. In a tall vessel, mix together trout, lemon juice, broth, yogurt and horseradish. Puree with an immersion blender. Season with salt, pepper and sugar and refrigerate.

3

Scrub potatoes, peel and cut into 1 cm (approximately 1/2-inch) cubes.

4

Heat the canola oil in a non-stick skillet over medium-high heat. Add diced potatoes and cook, turning frequently, until crispy, about 5 minutes.

5

Rinse rosemary and shake dry. Add rosemary and bay leaf to potatoes and continue cooking until potatoes are golden brown, another 5-7 minutes.

6

In a bowl, toss the salad greens with the trout puree. Transfer to a large plate.

7

Break remaining smoked trout into pieces and scatter over the salad.

7

Remove rosemary and bay leaf from the skillet. Drain potatoes on paper towels. Season with salt and pepper, scatter over the salad and serve immediately.