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 My Well Seasoned Life
Lemons zested, the juice of one
Good horseradish, this means it has horseradish and vinegar, I like zing, you can adjust to your palate
fresh English peas shelled
sugar snap peas, thinly sliced on an angle
medium radishes reds and purples work really well, sliced paper thin