Recipes Smoked Trout Salad Fish Recipe In-Fisherman January 8th, 2012 | More From In-Fisherman Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+September Smoked Trout Salad by Chef J.P. Samuelson No need to close out summer too soon. This recipe makes a fine first course or a great light lunch. Two 12-ounce smoked trout (deboned) 1 c. crème fraîche (recipe follows) 1/2 c. roughly chopped herbs (dill, parsley, and tarragon) 1/2-pound baby mixed greens 1 lemon (quartered) 1 tbsp. extra virgin olive oil salt & freshly ground black pepper (to taste) • Remove skin from the smoked trout, then place in a small bowl and gently fold in the horseradish-crème fraîche, being careful not to break up the trout too much. • After the trout is evenly coated, add the mixed herbs and season to taste with salt and pepper. Then add a squeeze of lemon and make sure everything is evenly mixed. • Toss the baby mixed greens with salt, pepper, a squeeze of lemon, and the extra virgin olive oil. • For presentation: On each of four plates, place equal amounts of greens in the center of the plate and then the smoked trout. Serve immediately with a lemon quarter and, perhaps, sliced scallions. Horseradish-Crème Fraîche . . . 1 c. heavy cream 2 tbsp. buttermilk 2 tsp. freshly grated horseradish • Combine the cream and buttermilk in a clean, warm glass jar. Cover securely and set the container in a warm place (75°), allowing it to thicken for 6 to 8 hours. Then refrigerate. • When chilled, add horseradish and mix thoroughly. Smoked Trout Salad Fish Recipe Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week Even More recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. Best Fishing Times: Solunar CalendarRead Now! Advertisement WAIT!DON'T MISS A SINGLE ISSUE! Get 8 issues for the low price of just $8! Subscribe!