Smoked Trout Salad with Key Lime Mustard Dressing and A Cookbook Giveaway!

Today I'm making an apple pound cake because all I can think about is baking with apples, I think I've become obsessed.  Baking with apples is one of my favorite things to do especially when I notice the birds and most likely raccoons are eating my apples from the back yard tree before I could get to them. They make a nice little meal out of the apples and leave the cores with a little unwanted skin on the ground under the tree, how thoughtful of them. Speaking of that I see pears on my neighbor's tree and I'm hopeful that many of them will begin falling over the fence into my waiting hands to make, I don't know what, maybe a pear pie.  For now I'm sharing this smoked trout salad because I made it the other night and it's good.  Left to my own devices I would live on salads and the occasional pastry preferably baked with some kind of seasonal fruit.
Anyway I'm posting this smoked trout salad because I'm kind of obsessed with it in a different way but I know that fish recipes on my blog are kind of like the kiss of death, comment-wise for the week.  So I'll make a deal with you if you comment on my fish salad post and come back again later in the week for the apple pound cake I will enter you into a cookbook giveaway and I promise it will be a good one- so this week it's a  comment for a mystery cookbook that I will decide on for next time!  But remember you have to comment on how much you like fish before you get to the apple cake and I promise it will be worth it for the lucky winner. I'm already thinking of a really good brand spanking new cookbook I want to give away to one of my lucky  followers who leave me comments.

Ingredients and Directions for Smoked Trout Salad with Key Lime Mustard Dressing
Makes 4 individual salads

2 Smoked trout, skin and bones removed, I used lemon pepper smoked trout
1 Small head radicchio, leaves separated
2 Handfuls arugula
8 small new potatoes, cooked, peeled and sliced
1 Gravenstein apple, thinly sliced
4 Radishes, thinly sliced
1 Small cucumber, thinly sliced
1/4 Cup scallions, white and light green parts, minced
1/4 Cup cilantro, coarsely chopped
2 Tablespoons capers
1/4 Cup almonds, lightly toasted and chopped

1 Tablespoon Dijon mustard
4 Tablespoon Key lime juice
1/2 Cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

In a small bowl whisk together the mustard, lime juice, olive oil, and salt & pepper to taste, set aside.

 Place the potatoes in a medium bowl drizzle in a little dressing and stir potatoes, evenly coating them.  In a large bowl, toss together the radicchio, arugula, scallions, apple, cucumbers, cilantro and radishes, drizzle with the dressing.

Divide the salad using 4 individual plates.  Start by evenly distributing the potatoes by making a small pile on each plate.  Arrange the greens on top of the potatoes and breaking apart the trout place small pieces on top of  each salad.  Sprinkle the almonds and capers on top of salads and drizzle with more dressing if you desire.