Spring vegetable salad with smoked trout

I tried to recreate a dish my aunt once made for me. I wanted to call her and ask for instructions but she was away on a holiday so I just proceeded as I saw fit. This is great for a light dinner, accompanied by some young boiled potatoes or some crusty bread.

Spring vegetable salad with smoked trout (serves 2)

• 1 tablespoon olive oil
  
• 1 spring onion, finely chopped
• 3 carrots, peeled and cut into sticks
• 2 zucchini, cut into sticks
• 150g peas
• 1 small glass Noilly Prat (dry vermouth)
  
• 2 smoked trout fillets
• 4 tablespoons sour milk
• 2 teaspoons horseradish
• a little lemon juice
• salt and freshly ground black pepper

In a large frying pan, gently heat the olive oil and sauté the spring onion until soft. Do not brown. Add the carrots, cover the pan and cook over low heat, stirring occasionnally, until the carrots are nearly done, then add the zucchini. Cook until the vegetables are done but still have a little crunch. Add the peas, up the heat and add the Noilly Prat and let evaporate. Remove from the heat and season with salt and pepper. Cut the trout fillets into large chunks and carefully mix into the vegetables. Stir the sour milk, horseradish and lemon juice together and season with salt and pepper. Pour over the fish and vegetables and toss carefully until the salad is evenly coated. Serve lukewarm.