Roots Ré­moulade with Smoked Trout

Food & Wine - - RECIPES -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.