Smoked Trout with Pea Shoots and Spring Onions

Ingredients for Smoked Trout with Pea Shoots and Spring Onions

• 60ml crème fraîche or soured 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

• 170g smoked trout fillet, skin and any bones removed, broken into large pieces

• Edible flowers (for serving

• optional)

How to make Smoked Trout with Pea Shoots and Spring Onions

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.