Trout Salad from Patricia Wells
Experience the freshness of home-smoked trout in this delightful salad from Patricia Wells. Combining warm smoked trout with cold cucumbers and a tangy horseradish cream, this dish is perfect as a...
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Cooking tools:
- Stove-top smoker
- Stove
- Drip tray
- Cooling rack
- Mason jar
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Fork
- Measuring spoon
- Measuring cup
- Microplane
Ingredients
- 4 whole American farm-raised rainbow trout, cleaned and gutted
- 5 tablespoons finely minced fresh tarragon (or dill)
- Fine sea salt
- Freshly ground black pepper
- ½ cup light cream
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon prepared horseradish
- 1 European or hothouse cucumber, trimmed and cut into thin rounds
- 4 scallions or small spring onions, white part only, trimmed, peeled, and cut into thin rings
- Zest of 1 lemon, preferably organic
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