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.
Edible Bok Choy Soup Spoons Filled with Smoked Trout Dip
For a novel appetizer to pass around at a party, fashion these clever little scoops from bok choy stems. Fill them with our luscious smoked trout dip – featuring cornichons, lemon zest, crÁ¨me fraiche, and plenty of fresh horseradish – then just let the plate circulate!
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 fraîche 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.
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