By March 8, 2013No Comments

Smoked Trout

Whether you have smoked your own trout or bought it from the store, smoked trout can lift any dish. You can make a pasta salad or it can sit proudly on top of bruschetta or a blini with a horseradish cream or why not try it in a pie or in a kedgeree.

To smoke a whole fish you don’t have to have a smoker you can use a weber. All you need to do is get the coals red-hot before throwing on a handful of slightly moistened woodchips. Make sure the grill is in, add your freshly caught fish that is gutted and scaled and close the lid and cook for 25-40 minutes depending on size of trout or until its golden brown and will flake easily if you pick at the skin with a fork.

Here is an easy and elegant salad to serve up using smoked trout but you could also use any other hot smoked fish of your choice. Enjoy!

Smoked Trout Fennel & Potato Salad with Preserved Lemon Dressing

Serves 4

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon caster sugar

1/2 teaspoon Dijon mustard

1 fennel bulb, trimmed & outer skin removed & shaved

1 red onion, peeled & sliced

1 tablespoon capers

500gms baby chats

100gms baby rocket

1 smoked trout, skin & bones removed

1 cup good quality whole egg mayonnaise

50mls lemon juice

1 preserved lemon, washed, flesh removed and finely chopped

1 red chilli, finely sliced

ΒΌ cup chopped flat leaf parsley leaves

In a screw top jar combine olive oil, vinegar, sugar and mustard and season well. Place vinaigrette in a medium bowl and add fennel, onion & capers.

Put potatoes in a large saucepan of salted water and bring to the boil. The potatoes are cooked when easily pierced with a skewer. Drain and allow to cool for 5 minutes. Peel & slice potatoes and add to vinaigrette with the rocket. Gently combine.

While potatoes are cooking combine mayonnaise with lemon juice, preserved lemon, chilli, parsley, salt & pepper.

Place potato salad onto individual serving plates and top with the smoked trout. Serve with preserved lemon mayonnaise.


*Scott (mullet guts) from Big Fish says its simple to make up your own smoker (listen to the podcast for Scotts tips).





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