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Apple and Smoked Trout Salad

This salad is a wonderful way to take advantage of local Ontario apples. Pair them with shallots, maple syrup, and marjoram atop a bed of bitter greens to counter the sweetness of the apples. The walnuts add a richness to the smoked trout and salad as a whole to make this apple and smoked trout salad a delight for the palate.


Ontario Apple and Smoked Trout Salad
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  • 2 tbsp (30 mL) cider vinegar
  • 1 tbsp (15 mL) maple syrup or honey
  • 1 tbsp (15 mL) minced shallots
  • 1 tsp (5 mL) fresh chopped marjoram (optional)
  • 1/2 tsp (2.5 mL) each salt and pepper
  • 1/4 cup (60 mL) olive oil
  • Salad:
  • 2 bunches watercress
  • 8 oz (250 g) smoked trout
  • 2 Ontario Apples, cored and sliced
  • 1/2 cup (125 mL) toasted walnut pieces


  1. In container or bottle with lid, combine vinegar, syrup, shallots, marjoram, salt, pepper and olive oil. Cover with lid and shake well to combine.
  2. Salad:
  3. Fill sink or large basin with cold water. Wash watercress very well and dry on towel or in salad spinner. Arrange over 4 plates. Crumble trout over top and top with apples and walnuts. Drizzle with dressing just before serving.

Recipe courtesy of Ontario Apple Growers.

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