Smoked Trout & Asparagus Salad


Serves 6

Ingredients for Dressing

3/4 cup Mayonnaise
1 tbsp Ketchup
2 tbsp Red Wine Vinegar
1/8 tsp Curry Powder
1 tbsp Cognac
1 level tsp grated Horseradish
freshly ground White Pepper
fried Lemon Zest
1 cup Vegetable Oil
Zest of 1 Lemon, sliced into thin strips


This light and fresh salad, dressed with a European-style sauce and elegantly brightened with fried lemon zest, is delicious for lunch or as an appetizer at dinner.
As we did at the Hotel Post, I suggest serving the salad in radicchio cups, but it is also lovely presented in martini glasses or together with Black Forest cracker bread (recipe follows).
To make the salad really snazzy, spoon some caviar or salmon roe on top!

138 S. 2nd St at Walnut, Philadelphia, PA, 19106