1/4  cup creme fraiche or sour creme

2 tbsp drained prepared horseradish

Kosher salt, freshly ground pepper

4 small purple or white spring onion bulbs, thinly sliced crosswise

1 tbsp white wine vinegar

2 tsp vegetable oil

6 cups pea shoots (tendrils) and/or pea sprouts or watercress leaves with tender stems

6  oz smoked trout fillet, skin and any bones removed, broken into large pieces

Edible flowers (for serving; optional)

Mix creme fraiche 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 creme fraiche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.

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