Ingreadient :

• 12 ounces small to medium radishes, trimmed (and halved, if needed)
• 1 tablespoon olive oil
• ¼ teaspoon black pepper
• 1 teaspoon kosher salt, divided
• .50 cup sour cream
• 2 teaspoons grated lemon zest
• ¼ cup almond oil
• 3.50 tablespoons wildflower honey
• 1.50 tablespoons aged sherry vinegar
• 3 cups thinly sliced fennel, plus fennel fronds for garnish
• 2 cups thinly sliced unpeeled underripe stone fruit (such as peaches or apricots
• 2 cups (8-ounce) packages hot-smoked trout fillets (such as Ducktrap River of Maine), skin discarded
• Flaky sea salt, for garnish
• Toasted baguette slices, for serving

Direction :

1. Preheat oven to 450°F. Toss together radishes, olive oil, pepper, and 1/4 teaspoon kosher salt on a rimmed baking sheet; arrange any halved radishes cut sides down. Roast in preheated oven until radishes are tender and lightly browned, about 15 minutes. Let cool 5 minutes.
2. While radishes cool, stir together sour cream and lemon zest in a small bowl. Whisk together almond oil, honey, vinegar, and 1/2 teaspoon kosher salt in a separate small bowl until creamy; reserve 1/4 cup vinaigrette for drizzling. Combine sliced fennel, stone fruit, remaining vinaigrette, and remaining 1/4 teaspoon kosher salt in a large bowl; toss to coat.
3. Spread 2 tablespoons sour cream mixture along one side of each of 4 plates to form a semicircle. Decoratively pile fennel mixture and radishes on sour cream mixture. Gently break each trout fillet in half crosswise, and place alongside fennel mixture. Garnish fennel mixture with fennel fronds and sea salt. Drizzle reserved 1/4 cup vinaigrette evenly over trout. Serve alongside toasted baguette slices.