- 1 cup whipping cream
- 1/3 cup prepared horseradish
- 4 tablespoons olive oil
- 2 tablespoons plus 2 teaspoons apple cider vinegar
- 2 teaspoons finely chopped fresh dill
- 1/8 teaspoon cayenne pepper
- 6 cups trimmed watercress sprigs (about 2 large bunches)
- 1/2 cup very thinly sliced red onion
- 2 red apples, cored, thinly sliced
- smoked trout or smoked whitefish chubs, coarsely flaked
- Fresh dill sprigs (optional)
- Smoked trout and smoked whitefish chubs are available at specialty foods stores and at some delicatessens and supermarkets
- Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper. Place watercress in large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop salad. Top with trout. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.