CSA Cooking: Edible Bok Choy Soup Spoons & Smoked Trout Dip [with video]
These clever little scoops fashioned from bok choy stems make for a novel appetizer. Here's how to make them—and a recipe for a smoked trout dip with which to fill them.
This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra. Visit our recipe hub for the complete collection, which will be growing throughout the season.
- ½ smoked trout fillet
- 1–2 heads baby bok choy, white stems only
- 1–2 tablespoons finely chopped lovage stem and leaves (in equal proportions)
- 1 tablespoon finely chopped fresh dill
- 3 cornichon pickles and 1 pearl onion from the jar, finely chopped
- Zest and juice of ½ lemon, plus additional lemon wedges for serving
- Salt and freshly ground black pepper
- 1 teaspoon whole-grain mustard
- 1 tablespoon freshly grated horseradish
- 2 tablespoons crème fraiche
- 1 small radish, trimmed and cut into matchsticks
- 2 large handfuls spring salad mix for serving
- Good-quality extra-virgin olive oil for finishing
Warm up smoked trout in a pan on the stovetop or on a preheated grill.
Trim bok choy stems, rounding one end of each stem to look like a spoon. Slice a thin piece off the bottom of each scoop so they will sit flat on a plate.
In a medium bowl, combine lovage stems and leaves, dill, cornichons and pearl onion, lemon zest, 1–2 squeezes of lemon juice, and salt and pepper to taste. Into the same bowl, break up warmed trout into small chunks, discarding skin. Stir in mustard, horseradish, and crème fraiche until ingredients are evenly distributed.
Stuff spoon portions of bok choy with smoked trout mixture. Arrange a bed of salad greens on a serving platter and and add some lemon wedges around border. Place filled soupspoons on top of greens and sprinkle them with julienned radishes. Finish the dish with a drizzle of olive oil and a sprinkle of salt.