Smoked Trout with Pea Shoots and Spring Onions

Ingredients

1/4 cup crème fraîche or sour cream

2 tablespoons drained prepared horseradish

Kosher salt, freshly ground pepper

4 small purple or white spring onion bulbs, thinly sliced crosswise

1 tablespoon white wine vinegar

2 teaspoons vegetable oil

6 cups pea shoots (tendrils) and/or pea sprouts or watercress leaves with tender stems

6 ounces smoked trout fillet, skin and any bones removed, broken into large pieces

Edible flowers (for serving; optional)

Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.

Toss onion with vinegar in a large bowl; let sit 5 minutes to soften. Add oil and pea shoots and toss to combine; season with salt and pepper.

Spoon crème fraîche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.