Smoked Trout Arugula Salad With Horseradish

• 1/2 pound baby arugula
• 1 Lemons zested, the juice of one
• 2-3 tablespoons Good horseradish, this means it has horseradish and vinegar, I like zing, you can adjust to your palate
• 1/2 pound fresh English peas shelled
• 1/2 pound sugar snap peas, thinly sliced on an angle
• 6 medium radishes reds and purples work really well, sliced paper thin
• drizzle of olive oil
• 1 Bunch chopped chives
• 1 smoke trout filet crumbled and cleaned of bones
• 1/2 cup heavy cream

1. Blanche the English peas for one minute and shock in an ice bath.
2. In a separate bowl place crumbled and clean smoked trout, zest of one lemon and a generous tablespoon of horseradish. Toss. This step can be done ahead of time to enhance flavors.
3. Whip heavy cream until thickened and smooth. Fold in 2 tablespoons of horseradish, chopped chives. Adjust with salt and pepper.
4. Place arugula, radishes, English peas, finely sliced snap peas, radishes, zest of the other lemon in a salad bowl and toss with a drizzle of olive oil, 1/4 cup lemon juice, coarse salt and pepper.
5. On separate salad plates place mound of salad greens, sprinkle with a generous helping of smoked trout. Place spoonfuls of the Raiford cream around the plate.

arugula, lemons, horseradish, sugar, radishes reds, drizzle of olive oil, chives, trout, heavy cream

Taken from food52.com/recipes/18487-smoked-trout-arugula-salad-with-horseradish (may not work)