Smoked Trout with Pea Shoots and Spring OnionsGentl & Hyers
Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).
Recipe information
Yield
Makes 4 servings
Ingredients
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)
Preparation
Step 1
Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.
Step 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.
Step 3
Spoon crème fraîche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
99 Pea Recipes for Every Table
Shelling peas, sugar snap peas, snow peas, pea shoots… We love them all.The Deli Item That Makes Every Salad Instantly Fancy
Keep this cured fish on hand and turn every salad into an impressive meal.
