Smoked Trout with Pea Shoots and Spring Onions
The Bon Appétit Test Kitchen
Makes 4 servings
Ingredients
Method
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.