Smoked-trout salad with apple, rye and mustard cream

Smoke, apple and mustard cream want acid, not a buttery white.

Dry Riesling or dry cider; rye highball with apple-cider vinegar; green-apple shrub with mustard seed.

Dressing and rye keep. Dressed salad does not. Flake leftover trout onto toast.

• Hot-smoked trout8 oz
• Crisp tart apple1 ea
• Dark rye bread4 slice
• Crème fraîche0.25 cups
• Celery2 stalk
• Radishes4 ea
• Fresh dill2 tbsp
• Prepared horseradish0.5 tbsp
• Whole-grain mustard1 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

12 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for smoked-trout salad with apple, rye and mustard cream, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Hold time is short (10 min). Finish close to service. Do not guess a longer hold.
6. Drink pairing: Dry Riesling or dry cider; rye highball with apple-cider vinegar; green-apple shrub with mustard seed.
7. Leftover route: Dressing and rye keep. Dressed salad does not. Flake leftover trout onto toast.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.