Sally Eason’s Smoked Trout and Radish Salad

Owner of a trout farm, Sally knows the best way to serve smoked trout. Try this radish and mixed greens salad with a crème fraîche and horseradish dressing.
By Julia Sherman

Sally Eason's Smoked Trout Salad

Nothing excites me more than the examination of a process, a window into how things are made. I like to know how computers are put together, how glass is blown, or in the case of Sunburst Trout Farms, how a teeny-tiny fish egg makes its way to your salad plate.

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Sally Eason, the owner of Sunburst Trout Farms, lives outside of Asheville, North Carolina. She is a pioneer of sustainable aquaponics and has managed to take a family business and create the best cold and hot-smoked trout on the market.

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Try Sally’s favorite salad that is perfect for the season.

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Read on for the full interview and feature on Sally here.

Sally Eason's Smoked Trout and Radish Salad
 
Owner of a trout farm, Sally knows the best way to serve smoked trout. Try this radish and mixed greens salad with a crème fraîche and horseradish dressing.
Author:
Recipe Type: Salad, Fish
Serves: 4 servings
Ingredients
Dressing
  • 1 TBS CRÈME FRAÎCHE
  • 2 TSP PREPARED HORSERADISH
  • 2 TBS OLIVE OIL
  • JUICE OF ½ LEMON
  • SEA SALT, TO TASTE
Salad
  • 10 OZ MIXED GREENS
  • 1 BUNCH SMALL RADISHES
  • 1 WATERMELON RADISH, SLICED THIN ON A MANDOLIN
  • 1 PACKAGE SUNBURST FARMS CAROLINA SMOKED TROUT
  • 1 GREEN ONION, CHOPPED
  • FRESH DILL (OPTIONAL)
  • SPLASH OF SHERRY VINEGAR
  • SPLASH OF OLIVE OIL
  • SEA SALT AND BLACK PEPPER
Instructions
  1. Wash and rinse your greens and radishes. Set aside.
  2. Spoon crème fraîche, horseradish, olive oil, and lemon juice into a small bowl. Whisk. Add salt to taste.
  3. Pile greens and small radishes into a large bowl, reserving the radish slices. If the radish tops look fresh, leave them on. Add a splash of olive oil and sherry vinegar, and toss.
  4. Plate the greens and small radishes. Lay down several slices of watermelon radish. Garnish with large pieces of smoked trout, green onion, and dill. Drizzle with horseradish dressing.
Notes
No clue how much your greens weigh? Count on there being a healthy handful for each guest. If you can’t find Sunburst Farms smoked trout near you, substitute with hot-smoked salmon. Unlike cold-smoked salmon, which has a tendency to feel slick and dense, hot-smoked salmon is lighter and meatier, while retaining plenty of flavor. This is because the hot smoking process cooks the fish, which changes its texture. Cold-smoked fish maintains its “raw” characteristics after it’s been cured, making it better suited for appetizer spreads or piled on a bagel.

 

Julia Sherman

I am an artist and a photographer, but when I am not making art in my studio, I am growing my own vegetables, eating salad, and feeding salad to my creative friends. I find people whose work I admire, I cook with them, share a meal, and take their photo. Like me, all of these influencers in their respective fields use their kitchen as a creative sanctuary, a place where they can “make something” that is easily shared with others.

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