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
drizzle of olive oil
Bunch chopped chives
smoke trout filet crumbled and cleaned of bones
In This Recipe
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.