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Smoked Trout and Watercress on Tart Apple Slices

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Smoked Trout and Watercress on Tart Apple SlicesScott Peterson

Champagne is the perfect accompaniment for this delicate appetizer.

Recipe information

  • Yield

    Makes 8 appetizer servings

Ingredients

1 unpeeled Granny Smith apple, quartered, cored, cut into 1/4-inch-thick slices
2 tablespoons fresh lemon juice
12 ounces skinless smoked trout fillets or smoked whitefish fillets
1 small bunch watercress, thick stems trimmed

Preparation

  1. Combine apple slices and lemon juice in medium bowl; toss gently to coat. Cut trout fillets lengthwise in half, then cut each half into apple-slice-size pieces. Drain apple slices; place on platter. Top each slice with 1 watercress sprig, then 1 trout piece. Sprinkle with pepper. (Can be made 2 hours ahead. Cover and chill.) Serve.

TagsSmoked TroutTroutFishSeafoodAppleFruitWatercressLeafy GreensVegetableStarterDinnerNut FreeGluten FreeDairy Free5 Ingredients or FewerEasyQuickNo-CookBon Appétit
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