Smoked Trout with Pea Shoots and Spring Onions
['1/4 cup crème fraîche or sour cream', '2 tablespoons drained prepared horseradish', 'Kosher salt, freshly ground pepper', '4 small purple or white spring onion bulbs, thinly sliced crosswise', '1 tablespoon white wine vinegar', '2 teaspoons vegetable oil', '6 cups pea shoots (tendrils) and/or pea sprouts or watercress leaves with tender stems', '6 ounces smoked trout fillet, skin and any bones removed, broken into large pieces', 'Edible flowers (for serving; optional)']
Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.
Toss onion with vinegar in a large bowl; let sit 5 minutes to soften. Add oil and pea shoots and toss to combine; season with salt and pepper.
Spoon crème fraîche mixture onto plates and top with pea shoot mixture, smoked trout, and flowers, if using; season with pepper.
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