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
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.
