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.
- 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
- 1/2 cup heavy cream
- 2-3 T good quality horseradish
- Chopped chives
- Blanch the English peas for one minute and shock in an ice bath.
- 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.
- 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.
- 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.
- Whip heavy cream until thickened and smooth. Fold in 2-3 tablespoons of horseradish, chopped chives. Adjust with salt and pepper.