Alienor Salad

2 Tbs (30 ml) prepared horseradish
1/2 cup (125 ml) creme fraiche or sour cream
2-3 smoked trout, skinned and boned
Lettuce leaves for garnish
1 large avocado, peeled and cut into thin slices
1/4 cup (60 ml) slivered almonds
Lemon wedges for garnish

Combine the horseradish and creme fraiche. Arrange the smoked trout fillets on top of lettuce leaves on 4 to 6 salad plates and top with the horseradish mixture. Arrange the avocado slices around the trout and sprinkle with slivered almonds. Garnish with lemon wedges. Serves 4 to 6.


Bon appetit from the Chef at World Wide Recipes



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