Smoked Trout With Sunchoke Salad | Virginia Living

Ingredients

• 3 whole trout filleted with pin bones removed
• 1 cup balsamic vinegar reduced by 3⁄4
• 1⁄2 ounce bourbon
• 1⁄2 pound sunchokes
• 1 cup homemade mayonnaise
• 4 eggs hard boiled and grated on a box grater
• 1 sprig rosemary finely chopped
• 2 stalks celery
• 1⁄2 celery root shaved with vegetable peeler
• 1 cup picked and cleaned turnip greens
• 1⁄2 cup extra virgin olive oil
• 1 ounce lemon juice
• 1 ounce honey
• 4 sprigs thyme, finely chopped
• 1 tablespoon Dijon mustard
• salt & pepper to taste