Description
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.
Ingredients
Scale
Dressing
- 1 TBS CRÈME FRAÎCHE
- 2 TSP PREPARED HORSERADISH
- 2 TBS OLIVE OIL
- JUICE OF 1/2 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
- 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.
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.
- Category: Salad, Fish