Smoked Trout, Rutabaga, and Microgreen Salad

Name: Smoked Trout, Rutabaga, and Microgreen Salad
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 tbsp. olive oil; 2 large rutabagas, peeled and cut into 1/2" pieces; Kosher salt and freshly ground black pepper, to taste; 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

Serves
serves 6

BILL PHELPS

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.

Ingredients

2 tbsp. olive oil
2 large rutabagas, peeled and cut into 1/2" pieces
Kosher salt and freshly ground black pepper, to taste
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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Instructions

Step 1

Heat oven to 400°. Toss oil, rutabaga, salt, and pepper on a baking sheet; roast until golden and tender, 20 minutes, and let cool. Spread half of the microgreens and all of the watercress on a serving platter. Whisk crème fraîche, horseradish, vinegar, minced dill, sugar, paprika, salt, and pepper in a bowl. In another bowl, toss 3 tbsp. dressing, rutabaga, and the trout; sprinkle over greens. Top with remaining microgreens; garnish with dill sprigs. Serve remaining dressing on the side.