Smoked trout 'slaw with horseradish dressing and bacon
Dressings
This salad was inspired by a salad I ate a couple of weeks ago in a restaurant called Mercato in upstate NY. Anytime I see smoked trout or smoked haddock on a menu I have to order it. It was basically a coleslaw with flaked smoked trout and a creamy horseradish dressing. Smoked trout and horseradish are a common pairing in the UK where I am from. However I'm not sure how easy it is to obtain smoked trout in the US. Living in NY I was able to get a vacuum-packed whole smoked trout from the fish market in Chelsea Market. I used approximately half of the fish and will use the other half to make smoked trout pate. For convenience sake I bought my horseradish ready-grated in a jar. The horseradish tends to have a slightly destabilizing effect on the creme fraiche (it will thicken and look a bit claggy) so it's imperative to serve this pretty much straight away, although the hot water does help thin a little. The addition of a bacon rasher is my own invention and entirely optional.
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