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)

Instructions

1. Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.
2. Toss onion with vinegar in a large bowl; let sit 5 minutes to soften. Add oil and pea shoots and toss to combine; season with salt and pepper.
3. Spoon crème fraîche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.