Wild Rice, Smoked Trout and Dried Cranberry Salad

Serves 4

1 cup raw wild rice, cooked according to package directions
1-1/4 cups cooked cannellini beans or canned cannellini beans, rinsed and drained
1 small onion, peeled and quartered
2/3 cup Silver Palate Raspberry Sun Salad Splash
1 tablespoon minced fresh tarragon leaves
Salt and plenty of freshly ground black pepper to taste
1/2 pound smoked trout, cut into bite-size pieces
1/2 cup each minced red onion, sliced scallions, including green parts, dried cranberries and chopped pecans
Watercress, for garnish


Place wild rice in a large bowl and let cool. Combine beans and onion in a food processor and purée until smooth. With motor running, add Raspberry Sun Salad Splash in a slow stream. Add tarragon and season with salt and plenty of pepper. Transfer to a small bowl and set aside. Add trout, red onion, scallions, cranberries and pecans to the rice. Pour about 1 cup of dressing over salad and toss. If desired, pack salad into a 4 or 5-cup ring mold, then invert on a platter. Garnish with watercress. Be sure to pass extra sauce as rice is very porous.

Silver Palate Products used in this recipe: