SMOKED TROUT WITH KOHLRABI SLAW
Serves 2 to 4.
Note: These first three recipes, from Sarah Master of Barbette restaurant in Minneapolis, were presented together on a single plate. (The soup was in a tiny goblet.) The finished dish won the 2013 Master of the Market competition at the Minneapolis Farmers Market. Fromage blanc is a fresh cheese with a texture like sour cream. Find it at cheese shops and the farmers market.
• 1 tbsp. Dijon mustard
• 1 tbsp. honey
• 1 tbsp. fromage blanc (see Note)
• 1 kohlrabi, julienned
• 1 cucumber, julienned
• 1 red onion, julienned
• Salt and pepper
• Fresh dill sprigs
• 1 smoked trout
Mix the mustard, honey and fromage blanc to make a dressing. Toss the kohlrabi, cucumber and onion in the dressing and season with salt, pepper and dill. Top with smoked trout and serve.
Nutrition information per each of 4 servings:
Calories 165 Fat 7 g Sodium 270 mg
Carbohydrates 11 g Saturated fat 2 g Calcium 56 mg
Protein 16 g Cholesterol 45 mg Dietary fiber 2 g
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