A plate covered in a bed of lettuce and seven bok choy stems carved into edible chinese soup spoons topped with a mixture of smoked trout, freshly grated horseradish and crème fraiche. A pinch of julienned matchsticks of radish add a pop of color on top.

Edible Chinese Bok Choy Soup Spoons with Smoked Trout

  • Author: Foodterra
  • Total Time: 20 minutes
  • Yield: about 12 spoons 1x


Talk about easy entertaining, these edible Chinese soup spoons topped with a creamy blend of herbs, fresh horseradish, smoked trout and radish matchsticks are the perfect passed appetizer for your next party. Winning you huge points with your guest in the mess-free, finger food, and presentation categories.



  • 1/2 a fillet of smoked trout, warmed and skin removed, reserve the other half for the smoked trout salad
  • 12 bok choy, individual leaves separated from bulb
  • 1 lovage stem, 4-inch section, julienned then diced
  • 12 sprigs of the lovage leaves, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 3 small cornichon pickles, finely chopped
  • 1 tiny onion, comes with the cornichon pickles, finely chopped
  • zest and juice of 1 lemon
  • 1 teaspoon whole grain mustard
  • 1 tablespoon freshly grated horseradish
  • 2 tablespoon crème fraîche
  • salt and freshly ground pepper
  • 1 radish, julienned into fine matchsticks
  • Sea salt, for finishing


  1. Warm the smoked trout fillet on a grill or in a pan.
  2. Prep edible spoons: Cut the bok choy leaves in half separating the bottom white stem portion from the leafy green tops. (Reserve the leaves for the Quick Kimchi portion of the Grilled Petite tender.) With a pairing knife trim the sides of the stem up a bit, round the bottom portion to look more like a spoon and slice the underside of the scoop so they sit flat on a plate. Repeat with remaining stems.
  3. Make the filling: In a bowl combine lovage stems, lovage leaves, dill, cornichon pickles and onion, lemon zest and juice, mustard, freshly grated horseradish, crème fraîche and salt and pepper. Break up the warmed smoked trout into smaller chunks and mix everything together.
  4. Stuff the spoons: Top each individual bok choy spoon with the smoked trout mixture followed by a pinch of the radish matchsticks. Place the spoons on a serving plate that’s been topped with a bed of lettuce and lemon wedges. Finish with a drizzle of olive oil and sprinkle of sea salt.
  • Category: appetizer

Keywords: Edible Chinese Soup Spoons, bok choy, smoked fish