Smoked Trout, Rutabaga, and Microgreen Salad
Mix flaky chunks of smoked trout and roasted golden rutabaga with your choice of microgreens to add a fresh hint of early spring to this rustic salad.
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Cooking tools:
- Grater
- Oven
- Baking sheet
- Serving platter
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 2 tbsp. olive oil
- 2 large rutabagas, peeled and cut into 1/2" pieces
- Kosher salt
- freshly ground black pepper
- 12 oz. microgreens, such as cabbage, celery, or kohlrabi
- 6 oz. watercress, trimmed
- 1⁄3 cup crème fraîche
- 1⁄4 cup freshly grated horseradish
- 2 tbsp. white wine vinegar
- 1 1⁄2 tbsp. minced dill, plus sprigs for garnish
- 3⁄4 tsp. sugar
- Pinch smoked hot paprika
- 4 oz. boneless, skinless smoked trout, flaked into 1" pieces
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