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To prepare dressing: Whisk crème fraîche (or sour cream), herbs, horseradish, salt and pepper in a small bowl until combined.
To prepare salad: Gently toss lettuce, watercress (or arugula) and mâche (or mixed greens) in a large bowl. Toss with Herb & Horseradish Dressing to coat. Divide the greens among 4 plates. Flake 1 ounce trout over each salad and sprinkle with scallions and capers (if using).