Smoked Trout Salad Fish Recipe

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