Smoked Trout Salad with Apples and Pecans

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2 cups braeburn apple thinly sliced ( 1 large apple)
• 0.3 teaspoon chili powder 
• 2 cups golden delicious apple thinly sliced ( 1 large apple)
• 1 teaspoon horseradish prepared
• 3 tablespoons juice of lemon fresh
• 8 cups the salad mixed
• 1 tablespoon walnut oil 
• 2 tablespoons pecans toasted chopped
• 2 cups fries 
• 24 ounce rainbow trout fillets 
• 1 cup onion red thinly sliced
• 0.5 teaspoon salt divided
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk
• grill
• aluminum foil
• ziploc bags

Directions

1. Soak wood chips in water 30 minutes, and drain well.
2. Combine lemon juice, horseradish, and fillets in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes, turning bag occasionally.
3. Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200 to 22
4. Place wood chips on hot coals.
5. Place a disposable aluminum foil pan on unheated side of grill.
6. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.
7. Remove fillets from bag; discard marinade.
8. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper.
9. Place fillets on grill rack over foil pan on unheated side. Close lid; cook 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
10. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, oil, and chili powder, stirring with a whisk.
11. Combine greens, apples, and onion in a large bowl; drizzle with vinaigrette. Toss gently to coat.
12. Remove skin from fillets; discard skin. Break fillets into pieces; serve over salad.
13. Sprinkle with nuts.