Roots Rémoulade with Smoked Trout
Jurançon Sec is a rich white wine from southwest France with notes of beeswax and almond coupled with mineral freshness and acidity. It is the perfect foil for this crunchy root vegetable salad, which is tossed in a luxe crème fraîche dressing with smoked trout and wholegrain mustard.
ACTIVE 35 MIN; TOTAL 1 HR 5 MIN SERVES 4
11/4 cups crème fraîche
3 Tbsp. French whole-grain mustard (such as Maille) 3 Tbsp. fresh lemon juice
3/4 tsp. fine sea salt, plus more to taste Freshly ground black pepper
11/2 lb. mixed root vegetables (such as celery root, parsnips, orange and yellow carrots, kohlrabi, golden beets, watermelon radishes, and black radishes)
4 oz. smoked trout
1/4 cup chopped fresh flat-leaf parsley or 1/2 cup fresh chervil leaves
1 cup nasturtium leaves or watercress leaves
1. Whisk together crème fraîche, mustard, lemon juice, salt, and several grinds of pepper in a large bowl. Set aside.
2. Peel root vegetables; cut vegetables into thin strips either by hand using a chef’s knife or in a food processor fitted with the julienne attachment. Toss vegetables in crème fraîche mixture until well coated. Cover and refrigerate 30 minutes or up to 1 day.
3. Flake fish into bite-size chunks; add fish and parsley to vegetable salad, and gently toss. Add salt and pepper to taste. Transfer salad to a large, shallow serving bowl. Scatter nasturtium over top, and serve.