Name: Smoked Trout, Fennel, and Cucumber Salad with Creamy Dill Dressing
Yield: 8 Servings
Ingredients: 1/2 cup heavy whipping cream; 2 tablespoons plus 4 teaspoons chopped fresh dill; 4 teaspoons prepared white horseradish; 1 tablespoon olive oil; 1 teaspoon apple cider vinegar; Coarse kosher salt; 8 cups (loosely packed) torn red leaf lettuce (about 1 medium head); 8 ounces smoked trout, broken into bite-size pieces; 1 medium fennel bulb (about 10 ounces), halved lengthwise, core removed, thinly cut lengthwise; 1/2 medium English hothouse cucumber, halved lengthwise, thinly cut crosswise

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