4 oz Ducktrap Rainbow Trout Smoked Fillets
Sour cream base:
½ cup sour cream
½ tbsp chopped chives
½ tbsp chopped dill
1 tbsp chopped scallion
Squeeze of half a lemon
Salt and pepper to taste
2 oz salad blend mix with microgreens
2 stalks fresh asparagus sliced diagonal
2 hard boiled eggs, sliced
3 pickled or fresh radishes, sliced thin
Dressing:
⅓ cup extra virgin olive oil
Juice of one lemon
¼ tsp ginger, powdered
½ tsp fish sauce
Salt to taste
Combine all dressing ingredients in a jar and shake until emulsified. Blend sour cream ingredients and spread onto serving dish as a base. Start with a layer of the salad. Slice and chop the trout fillets into bite size pieces and place on the greens. Add the asparagus, sliced boiled eggs, radishes and end with a top layer of microgreens. Finish the dressing and serve immediately.