- 1 cup whipping cream - 1/3 cup prepared horseradish - 4 tablespoons olive oil - 2 tablespoons apple cider vinegar - 2 teaspoons apple cider vinegar - 2 teaspoons freshly chopped dill - 1/8 teaspoon cayenne - 6 cups trimmed watercress sprigs (2 bunches) - 1/2 cup very thinly sliced red onion - 2 red apples, cored and thinly sliced - 9 ounces smoked fish - fresh dill sprigs
Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in a small bowl to blend. Season to taste with salt and pepper. Place watercress in a 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 each salad, then top with smoke fish.
Spoon dressing over each salad and garnish with dill sprigs.