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Smoked Trout Arugula Salad with Horseradish: Supper Club for LFLA

May 15, 2012 by Judy Lyness 6 Comments

My love of smoked trout started at my first official restaurant job at the Golden Horn East in Waterbury, Vermont. This was way back in the day when cigarettes were cool and cooking in the kitchen was decidedly male and blue collar.  The Chef was Jacob Gerperle straight from New York City via Switzerland.  He taught me every basic skill that I still possess.  Yet the special gift was his Raifort sauce, the simple mixture of whipped heavy cream, horseradish and a little salt and pepper.  So the salad that will grace the supper club table is a spring time ode to Jacob.  Although flavors are good, eye candy makes it even better so I’ve taken some inspiration from  the pictures on Susan Stitt’s blog Wild With Garnish.

I hope you enjoy this as much as I did.

 

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Smoked Trout Arugula Salad with Raifort Sauce

Ingredients

    Salad
  • 1/2 lbs fresh English peas shelled
  • 1/2 lbs baby arugula
  • 2 lemons zested, juice of one
  • 2-3 T of good horseradish
  • 1 smoke trout filet crumbled and cleaned of bones
  • 1/2 lbs sugar snap peas, thinly sliced on an angle
  • 6 medium radishes (reds and purples work really well) sliced paper thin
  • drizzle of olive oil
  • Raifort Sauce
  • 1/2 cup heavy cream
  • 2-3 T good quality horseradish
  • Chopped chives

Instructions

    For the Salad
  1. Blanch the English peas for one minute and shock in an ice bath.
  2. In a separate bowl place crumbled and clean smoked trout, zest of one lemon and a generous tablespoon of horseradish. Toss. This step can be done ahead of time to enhance flavors.
  3. Place arugula, radishes, English peas, finely sliced snap peas, radishes, zest of the other lemon in a salad bowl and toss with a drizzle of olive oil, 1/4 cup lemon juice, coarse salt and pepper.
  4. On separate salad plates place mound of salad greens, sprinkle with a generous helping of smoked trout. Place spoonfuls of the Raiford cream around the plate.
  5. Raifort Sauce
  6. Whip heavy cream until thickened and smooth. Fold in 2-3 tablespoons of horseradish, chopped chives. Adjust with salt and pepper.
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https://www.mywellseasonedlife.com/smoked-trout-arugula-salad-with-horseradish-supper-club-for-lfla/

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Filed Under: Appetizers, Salad, Seafood, Vegetables Tagged With: arugula, English peas, horseradish, lemon, lemon zest, radishes, raifort sauce, smoked trout, sugar snap peas, Supper Club

Comments

  1. Karen Egstrom says

    May 15, 2012 at 8:08 AM

    The Raiford cream sounds really good with this combination. I am going to break out the smoker and give this a try.

    Reply
  2. shockinglydelicious says

    May 15, 2012 at 8:46 AM

    Oh my gawd, I cannot wait!

    Reply
    • Judy at Two Broads Abroad says

      May 15, 2012 at 8:52 AM

      I can’t tell you how excited I am that you’re going to be at the supper club.

      Reply
  3. Mama's Gotta Bake says

    May 15, 2012 at 9:05 AM

    I love the flavor combinations…and gorgeous plating!

    Reply
  4. shockinglydelicious says

    May 21, 2012 at 12:11 PM

    I am back to tell everyone that this salad was the highlight of a truly amazing dinner, all around. My husband kept saying, “You MUST get the salad recipe….you MUST!” and said it was the best salad he had EVER HAD. I agree.
    Well done, Judy, well done.

    Reply

Trackbacks

  1. Supper Club Wrap Up: Better late than never | Two Broads Abroad says:
    July 5, 2012 at 8:43 AM

    […] sliced garlic. Bake. Yummm!) Melissa’s Produce also dropped off lemons that were used in the smoked trout salad and the Ricotta Tart with Lemon Curd.  (the recipe follows).  Thank you, thank you. thank you! […]

    Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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