Smoked Trout and Onion Salad

Smoked Trout Salad with Creamy Lemon Dill Dressing

Red onion rings, mellowed and crisped by soaking in ice water and vinegar, are a crunchy surprise in this salad of lettuce and smoked trout.

• Place onion slices in a deep bowl and add enough cold water to cover. With your hands, squeeze slices until they are almost limp. Drain, rinse, and drain again.
• Return onion to bowl and add vinegar and about 2 cups each ice cubes and water. Let stand until onion is crisp ( about 15 minutes); drain well. Remove onion from bowl.
• While onion is soaking, in small bowl,whisk sour cream, lemon juice, horseradish, and chopped dill to bled smoothly; set aside.
• Line each of 4 individual plates with 2 or 3 large lettuce leaves. Cut remaining lettuce crosswise into 1/4 inch wide stripe.
• In a large bowl, gently mix lettuce strips, trout, and onion. Add dressing and mix gently but thoroughly. Divide salad equally among lettuce-lined plates; garnish with dill sprigs, if desired. Serve immediately.

MAKES 4 SERVINGS.
PER SERVING: 240 calories, 12g total fat, 4 g saturated fat, 29 mg cholesterol, 911 mg sodium, 9g carbohydrates, 3g fiber, 24g protein, 85 mg calcium, 2mg iron.