Smoked Trout With Pea Shoots And Spring Onions Recipes

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SMOKED TROUT WITH PEA SHOOTS AND SPRING ONIONS



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.

HALF SMOKED TROUT WITH ONION RELISH AND FINGERLING POTATO



Half Smoked Trout with Onion Relish and Fingerling Potato image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 6

2 boneless brook trout
1/2 pound of fingerling potatoes
2 red onions
2 tablespoons of balsamic vinegar
1 ounce of olive oil
1 teaspoon of smoked salt

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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