Smoked Trout and Onion Salad (vidalia idea)

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

1 medium-size red onion (about 6 oz.), thinly sliced
1/4 cup distilled white vinegar
1/4 cup sour cream
1 tablespoon lemon juice
2 teaspoons prepared horseradish
1 tablespoon chopped fresh dill
1 large head romaine lettuce (about 1 1/4 ibs.), separated into leaves, rinsed, and crisped
12 ounces smoked trout, boned, skinned, and cut or torn into 1/2-inch pieces
Dill springs (optional)

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1. 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.

2. 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.

3. While onion is soaking, in a small bowl, whisk sour cream, lemon juice, horseradish, and chopped dill to blend smoothly; set aside.

4. Line each of 4 individual plates with 2 or 3 large lettuce leaves. Cut remaining lettuce crosswise into 1/4-inch-wide strips.

5. 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.

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makes 4 servings