Upon perusing my latest issue of Bon Appetit magazine, I wandered across a recipe for Smoked Trout with Pea Shoots and Spring Onions, that really peaked my interest. I’m basically a sucker for any type of smoked fish, but I have a certain soft spot for smoked trout. It’s Just. So. Freaking. Good. So, needless to say I bookmarked the recipe and planned to purchase the ingredients at my next grocery run.
I was fortunate enough to be staying in Baltimore the week that I decided to use the recipe, which meant that I would have access to produce at Whole Foods, which is always a treat. Unfortunately, I wasn’t able to find any pea shoots or pea sprouts in stock, but I was able to find some gorgeous fresh watercress and mâche, which looked just delicate and tender enough for pairing with the trout. In case you’re wondering, mâche is a European salad mix that grows in rosette-shaped bunches, and has a distinct sweet and nutty taste.
The best part of this salad is its simplicity. It’s light, refreshing, and perfectly balanced using only a few ingredients. Each component does its part in adding to the overall taste and complexity. Offsetting the sweetness and silkiness of the salad greens is the sharpness of green onion and white wine vinegar, with a hint of spiciness from the horseradish. The trout adds a smoky component which pairs well sweetness and acidity of the other ingredients. To add another layer of flavor, I chose to garnish with some freshly squeezed lemon and ground pepper, which rounded out the flavors nicely.
You should not have any problems finding smoked trout at your grocery store. I was able to find it easily in Baltimore as well as Hagerstown. It will be in the same general location as the smoked salmon products. Smoked trout is also good served simply on crackers with a squeeze of fresh lemon for a simple and delicious snack.
This salad was so good that I made it again for dinner…. in less than a week’s time And yes, I will probably be making it again for dinner soon! It was quick and easy; ready to eat in less than 10 minutes. Give it a try the next time you notice smoked trout in your grocery store. It’s a winner!
- ¼ cup sour cream (or creme fraiche)
- 2 tablespoons drained prepared horseradish
- Kosher salt and freshly ground black pepper
- 4 scallions, white and light green parts only, thinly sliced crosswise
- 1 tablespoon white wine vinegar
- 2 teaspoons olive oil
- 6 cups salad mix with tender stems (I used mache and watercress)
- 6 oz. smoked trout fillet, skin and any bones removed, broken into large pieces
- Mix sour cream 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 salad mix and olive oil and toss gently to combine; season with salt and pepper.
- Spoon sour cream mixture onto plates alongside salad mixture and smoked trout.
- Garnish with freshly ground pepper and squeezed lemon.
Sharing is caring