Preparation Time: 15 minutes 

Serves: 4

Ingredients
4 fillets of smoked trout
2 dessert pears (see Cook's Suggestion, below)
1 small head radicchio (red chicory)
2oz (55g) arugula leaves
Salt and black pepper

To Serve

Walnut or brown bread

Dressing
½ lemon
2 tablespoons extra virgin olive oil

Sauce
3 tablespoons light cream

2 teaspoons creamed horseradish sauce

Directions

1. Skin the trout fillets and slice them across into strips. Rinse, dry, halve, and core the pears. Cut them into narrow slices.
2. Rinse and dry the radicchio and  arugula. Tear the radicchio into a bowl, add the arugula, and season.
3. To make the dressing, squeeze 2 teaspoons of juice from the lemon into a bowl, add the oil, and whisk together. Pour over the salad leaves, add the trout and the pears, and toss gently. Divide among four plates.
4. To make the sauce, mix the cream with the creamed horseradish and stir to give a pouring consistency. Spoon over the trout and salad and serve with thinly sliced bread.

Cook’s Suggestion: Bartlett and Bosc pears are two of the sweetest and juiciest varieties and will keep their color if they are served as soon as they are sliced. If you need to keep them for any length of time before serving, brush them with lemon juice.

Nutrients Per Serving: calories 528, carbohydrate 31 g (including sugar 11 g), protein 39 g, fat 28 g (saturated fat 9 g), good source of vitamin E.

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