Smoked Trout Rutabaga and Microgreen Salad
Ingredients
- 2 tbsp. olive oil
- 2 large rutabagas, peeled and cut into 1/2″ pieces
- Kosher salt and freshly ground black pepper, to taste
- 12 oz. microgreens, such as cabbage, celery, or kohlrabi
- 6 oz. watercress, trimmed
- 1⁄3 cup crème fraîche
- 1⁄4 cup freshly grated horseradish
- 2 tbsp. white wine vinegar
- 1 1⁄2 tbsp. minced dill, plus sprigs for garnish
- 3⁄4 tsp. sugar
- Pinch smoked hot paprika
- 4 oz. boneless, skinless smoked trout, flaked into 1″ pieces
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