Vegetables Smoked Trout with Root Vegetable Rémoulade Be the first to rate & review! Thinly sliced root vegetables like carrots, kohlrabi, and radishes make this salad bright and crisp. Topped with a luxe crème fraîche dressing and whole-grain mustard, then paired with smoked trout, this salad makes a crunchy and satisfying weeknight meal. By Dana Frank Dana Frank Dana Frank is a natural wine expert and sommelier who has worked in the hospitality industry for almost two decades. She has run wine programs for five Portland, Oregon restaurants, including the award-winning Ava Gene. Frank is the owner of Bar Norm and co-author of the cookbook Wine Food: Adventures in Drinking and Cooking (2018). Food & Wine's Editorial Guidelines and Andrea Slonecker Updated on October 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Active Time: 35 mins Total Time: 1 hrs 5 mins Yield: 4 Ingredients 1 1/4 cups crème fraîche 3 tablespoons French whole-grain mustard (such as Maille) 3 tablespoons fresh lemon juice 3/4 teaspoon fine sea salt, plus more to taste 1 1/2 pounds mixed root vegetables (such as celery root, parsnips, orange and yellow carrots, kohlrabi, golden beets, watermelon radishes, and black radishes) 4 ounces smoked trout 1/4 cup chopped fresh flat-leaf parsley or 1/2 cup fresh chervil leaves 1 cup nasturtium leaves or watercress leaves Directions Whisk together crème fraîche, mustard, lemon juice, salt, and several grinds of pepper in a large bowl. Set aside. Peel root vegetables; cut vegetables into thin strips either by hand using a chef’s knife or in a food processor fitted with the julienne attachment. Toss vegetables in crème fraîche mixture until well coated. Cover and refrigerate 30 minutes or up to 1 day. Flake fish into bite-size chunks; add fish and parsley to vegetable salad, and gently toss. Add salt and pepper to taste. Transfer salad to a large, shallow serving bowl. Scatter nasturtium over top, and serve. Rate it Print