Smoked Trout with Pea Shoots and Spring Onions
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
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
