SMOKED TROUT WITH PEA SHOOTS AND SPRING ONIONS

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Smoked Trout with Pea Shoots and Spring Onions image

Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).

Provided by The Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 9

1/4 cup crème fraîche or sour cream
2 tablespoons drained prepared horseradish
Kosher salt, freshly ground pepper
4 small purple or white spring onion bulbs, thinly sliced crosswise
1 tablespoon white wine vinegar
2 teaspoons vegetable oil
6 cups pea shoots (tendrils) and/or pea sprouts or watercress leaves with tender stems
6 ounces smoked trout fillet, skin and any bones removed, broken into large pieces
Edible flowers (for serving; optional)

Steps:

  • Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.
  • 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.
  • Spoon crème fraîche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.

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