Smoked Trout and Apple Salad

Serve with Allegro Riesling

In a small bowl, prepare dressing by whisking together

3 Tbl buttermilk
3 Tbl mayonnaise
3 Tbl prepared horseradish, drained
3 Tbl snipped chives
1½ Tbl extra-virgin olive oil
Sason with salt and freshly ground pepper.

In a large bowl, toss a 5-ounce bunch of baby arugula, thick stems discarded, and 1 large Granny Smith apple, cut into thin matchsticks, with two-thirds of the dressing and transfer to a large platter. Add 1 whole smoked trout (about 10 ounces)--boned, skinned, and flesh flaked--to the bowl and toss with the remaining dressing; season with pepper. Mound the trout on the arugula and serve.