SMOKED TROUT WITH PEA SHOOTS AND SPRING ONIONS
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
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.
HALF SMOKED TROUT WITH ONION RELISH AND FINGERLING POTATO
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 6
Steps:
- Cut the head of the trout and separate the fillets season each fillet with the smoked salt and reserve. Split the potatoes in half lengthwise and cooked them covered with water and a dollop of butter. Cut the onions in large dice and cook them in olive oil until tender, deglaze with balsamic vinegar, do not reduce. Place the fillets skin down and cook for 6 to 8 minutes or until the flesh is no longer translucent.
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