Name: Smoked Trout with Pea Shoots and Spring Onions
Yield: Makes 4 servings
Ingredients: 1/4 cup crème fraîche or sour cream; 2 tablespoons drained prepared horseradish; Kosher salt, freshly ground pepper; 4 small purple or white spring onion bulbs, thinly sliced crosswise; 1 tablespoon white wine vinegar; 2 teaspoons vegetable oil; 6 cups pea shoots (tendrils) and/or pea sprouts or watercress leaves with tender stems; 6 ounces smoked trout fillet, skin and any bones removed, broken into large pieces; Edible flowers (for serving; optional)

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Smoked Trout with Pea Shoots and Spring OnionsGentl & Hyers

Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).

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