Smoked Trout Arugula Salad with Horseradish

By Judy at Two Broads Abroad • July 30, 2012 • 0 Comments

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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

Serves 6+

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.