Smoked Trout Salad with Kale, Edamame and Lemon Sesame Cream

Lemon Sesame Mayonnaise

• 1/4 cup Hellman’s Mayonnaise
• 3-4 teaspoons lemon juice
• 2 teaspoons Japanese Sesame Oil (Maruhon is my favorite)
• 1/2 teaspoon Tamari ( can sub with Japanese soy sauce)

1. Combine all thoroughly with a fork. Adjust seasoning.

Kale preparation and Salad assembly

• 3 tablespoons canola oil
• 5 ounces kale leaves (central vein removed),chopped into 1” pieces, soaked and drained
• 1 1/2 ounce shelled edamame, cooked per package instructions
• 4-5 tablespoons lemon sesame mayonnaise
• 4-6 ounces smoked trout pulled into 1/2-1" pieces
• 1 tablespoon tobiko*
• 1/2 pound prepared Lotus Root** (marinated in a sweet soy glaze)
• 2 teaspoons Toasted white or black sesame seeds

1. Heat a wok or heavy skillet (not non-stick) over highest heat til just begins to smoke. Add oil til hot enough that you cannot hold your hand over the oil. Quickly add the kale and stirfry a few minutes til tender. Transfer to a bowl and cool.
2. Add edamame and dressing. Refrigerate a few hours. Adjust seasoning.Add tobiko and smoked trout, stirring gently so as not to break up the smoked trout. Place in the center of a serving platter, surround with an edge of overlapping lotus slices and sprinkle salad with sesame seeds
3. Notes: The Cole's canned smoked trout from Portugal is a lovely product, moist and lightly smoked
4. * Tobiko is tiny crunchy bright orange flying fish roe. They have a lovely mild taste of the sea. They are great for adding texture and as a coloful garnish.They can be found in the refrigerated or frozen section of most Asian markets.
5. ** Prepared lotus root can be found at most Korean markets.It is mild flavored and has the texture of a cooked potato. Each slice looks like a brown 1/4” thick , 2-3” round doily.So pretty!