Smoked Trout, Rutabaga, and Microgreen Salad

Smoked Trout, Rutabaga, and Microgreen Salad

Smoked Trout, Rutabaga, and Microgreen Salad, Late Winter Feast
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.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.

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.
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
  • 13 cup crème fraîche
  • 14 cup freshly grated horseradish
  • 2 tbsp. white wine vinegar
  • 1 12 tbsp. minced dill, plus sprigs for garnish
  • 34 tsp. sugar
  • Pinch smoked hot paprika
  • 4 oz. boneless, skinless smoked trout, flaked into 1" pieces

Instructions

  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.