SMOKED TROUT & APPLE SALAD

Serves 4

1/2 cup Lemon Vinaigrette (recipe follows)
1 pound smoked, farmed rainbow trout fillets
4 small heads organic frisee (curly endive)
2 large organic Granny Smith apples
2 tablespoons chopped fresh dill, plus 4 small fresh dill sprigs
Salt
Freshly ground black pepper

At least an hour before preparing the salads, make the Lemon Vinaigrette. Set aside in the refrigerator.

With your fingers, pull off and discard the skin from the smoked trout fillets. Over a mixing bowl, break the fillets into small bite-sized flakes, feeling for and discarding any bones that remain in the fillets.

Remove and discard the coarse darker outer leaves from the frisee. Separate the pale inner leaves. Put them in a strainer and rinse thoroughly with cold running water. Drain well. Spread the leaves on a clean kitchen towel or paper towels, roll them up, and squeeze gently to remove excess water. Unroll the leaves and put them into the bowl with the fish, tearing any larger leaves into bite-sized pieces.

With a sharp knife, quarter and core the apples. Cut the apples into very thin slices; or, using the julienne disc on a food processor, cut them into thin julienne strips. Add the apples to the mixing bowl.

Add 1/2 cup of the Lemon Vinaigrette to the mixing bowl along with the chopped fresh dill and a little salt and pepper to taste. Toss the salad thoroughly, until all the ingredients are evenly coated with dressing. Taste and adjust the seasonings, if necessary.
Mound the salad mixture on individual chilled serving plates, garnish with dill sprigs, and serve immediately.


LEMON VINAIGRETTE

Makes about 1 cup

1/4 cup organic lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
Grated zest of 1 organic lemon
3/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper

In a small nonreactive mixing bowl, combine the lemon juice, Dijon mustard, sugar, and lemon zest. Stir with a whisk until thoroughly blended. Whisking continuously, slowly drizzle in the olive oil to form a smooth, thick emulsion. Season to taste with salt and pepper. Cover and refrigerate until ready to use, reserving extra vinaigrette for another use.