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
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.
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.
Try Sally’s favorite salad that is perfect for the season.
Read on for the full interview and feature on Sally here.
- 1 TBS CRÈME FRAÎCHE
- 2 TSP PREPARED HORSERADISH
- 2 TBS OLIVE OIL
- JUICE OF ½ LEMON
- SEA SALT, TO TASTE
- 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
- Wash and rinse your greens and radishes. Set aside.
- Spoon crème fraîche, horseradish, olive oil, and lemon juice into a small bowl. Whisk. Add salt to taste.
- 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.
- 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.
