Author Notes: We served this at our last pop up supper club for the Young Literati of Los Angeles Public Library. It is an ode to my first chef that I ever worked under Jacob at the Golden Horn East in Waterbury, Vermont. This man taught me so very much and I am always indebted to him. He was my mentor. Jacob LOVED smoke trout and Raifort sauce, a sublime mixture of whipped heavy cream, horseradish, salt and pepper. Simple, yet divine.
So I combined the smoked trout and raifort with peas, of every persuasion--English and snap, with a bit of arugula, lemon. Let me just say that all twenty people at the table said that this was the most inspired and delicious dish of the night. - Judy at Two Broads Abroad
- 1/2 pound baby arugula
- 1 Lemons zested, the juice of one
- 2-3 tablespoons Good horseradish, this means it has horseradish and vinegar, I like zing, you can adjust to your palate
- 1/2 pound fresh English peas shelled
- 1/2 pound 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 Bunch chopped chives
- 1 smoke trout filet crumbled and cleaned of bones
- 1/2 cup heavy cream
- Blanche 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.
- Whip heavy cream until thickened and smooth. Fold in 2 tablespoons of horseradish, chopped chives. Adjust with salt and pepper.
- 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.
- This recipe was entered in the contest for Your Best Lettuce