We served this at our last pop up supper club for the Young Literati of Los Angeles Public Library. It is an ode to my first chef that I ever worked under Jacob at the Golden Horn East in Waterbury, Vermont. This man taught me so very much and I am always indebted to him. He was my mentor. Jacob LOVED smoke trout and Raifort sauce, a sublime mixture of whipped heavy cream, horseradish, salt and pepper. Simple, yet divine. <br /> <br />So I combined the smoked trout and raifort with peas, of every persuasion--English and snap, with a bit of arugula, lemon. Let me just say that all twenty people at the table said that this was the most inspired and delicious dish of the night.

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