Smoked Trout with Pea Shoots and Spring Onions

Name: Smoked Trout with Pea Shoots and Spring Onions
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: ¼ cup crème fraîche or sour cream; 2 tablespoons drained prepared horseradish; 1 to taste Kosher salt, freshly ground pepper; 4 whole spring onion bulbs; 1 tablespoon white wine vinegar; 2 teaspoons vegetable oil; 6 cups pea shoots; 6 ounces smoked trout fillet; 1 to taste edible flowers

A fresh and elegant dish combining delicate smoked trout with crisp pea shoots and spring onions, served with a zesty horseradish-cream sauce. Perfect for a light spring lunch or appetizer.

4 servings

15 min

Published October 4, 2025

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Ingredients

•¼ cup crème fraîche or sour cream
•2 tablespoons drained prepared horseradish
•1 to taste Kosher salt, freshly ground pepper
•4 whole spring onion bulbs
•1 tablespoon white wine vinegar
•2 teaspoons vegetable oil
•6 cups pea shoots
•6 ounces smoked trout fillet
•1 to taste edible flowers

Cooking Instructions

1.
Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.
3 min
2.
Toss onion with vinegar in a large bowl; let sit 5 minutes to soften. Add oil and pea shoots and toss to combine; season with salt and pepper.
7 min
3.
Spoon crème fraîche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.
5 min