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1
Smoke the trout according the recipe Stove Top Smoker Smoked Whole Trout.
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2
(see related recipe) Cool to room temperature and remove the fillets (if using whole trout) as described.
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3
Remove as many bones as possible from the fillets.
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4
The trout can be smoked up to a day in advance and
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5
refrigerated.
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6
Remove the fillets to room temperature about an hour before serving.
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7
Whip the cream and 1/2 teaspoon salt in a chilled bowl until the cream holds soft peaks when the beaters are lifted from it.
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8
Gently stir in the vinegar, horseradish, and chives until the sauce is smooth and creamy.
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9
The sauce may be prepared up to a few hours in advance and refrigerated.
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10
Just before serving, fluff the greens (like baby spinach, baby red and green romaine, or Boston-mesculin will do in a pinch-washed and thoroughly dried, preferably in a salad spinner) in a large mixing bowl and season lightly with salt & pepper.
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11
Pour the olive oil over the greens and toss until coated.
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12
Add the lemon juice and toss until it's evenly mixed throughout the salad.
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13
Taste the salad and add salt, pepper, lemon juice or olive oil as you see fit.
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14
Serve the trout fillets and salad side-by-side, spooning a little of the horseradish whipped cream over the trout and passing the rest separately.
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15
Note: Make sure the heavy cream is thoroughly chilled before whipping it.
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16
If you chill a metal or glass bowl and whisk (or beaters if using an electric mixer) for 10-15 minutes before whipping the cream, the cream will whip faster and hold sturdier peaks.
