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Smoked Trout with Pea Shoots and Spring Onions

Name: Smoked Trout with Pea Shoots and Spring Onions
Ingredients: 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)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.
2.
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.
3.
Spoon crème fraîche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.

Recipes sourced from Epicurious.com.

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