Smoked Trout Salad with Kale, Edamame and Lemon Sesame Cream

Directions

1. Lemon Sesame Mayonnaise
2. Combine all thoroughly with a fork. Adjust seasoning.

1. Kale preparation and Salad assembly
2. 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.
3. Add edamame and dressing. Add optional pasta and more lemon mayo if needed. 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 optional edge of overlapping lotus slices) and sprinkle salad with sesame seeds.
4. Notes: If you don't have a local source for smoked trout, the Cole's canned smoked trout from Portugal is a lovely product, moist and lightly smoked.
5. * 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.
6. ** 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!