Smoked Trout Salad with Meyer Lemon Dressing

TOTAL TIME: 50 min
Prep: 30 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 2 heads endive, thinly sliced
  • 3 shallots, thinly sliced
  • 4 radishes, thinly sliced
  • Meyer Lemon Dressing, recipe follows
  • Salt and pepper
  • 1 large or several small red beets, roasted and thinly sliced
  • 1 large or several small yellow beets, roasted and thinly sliced
  • 4 smoked trout fillets, store bought or recipe follows*
  • 4 tablespoons trout roe
MEYER LEMON DRESSING:
  • 1 teaspoon whole-grain mustard
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 1 tablespoon chopped fresh tarragon leaves
SMOKED TROUT:
  • 2 (1-pound) rainbow trout, scaled, bones removed
  • Hickory chips
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

*Cook's Note: You can purchase smoked trout at gourmet stores, specialty markets, and online.

Toss the endive, shallots, and radishes in a large bowl. Toss with half of the dressing and season with salt and pepper. Divide the mixture among 4 plates and arrange the beets around the plate. Tear the trout fillets into bite-sized pieces and place on each salad. Top each with 1 tablespoon of the trout roe and serve.
Whisk together lemon juice, vinegar, mayonnaise, mustards and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified and stir in the tarragon.
Combine water, salt, and sugar in a large container and mix until the salt is completely dissolved. Add the fish, cover, and refrigerate for 1 hour.

Soak wood chips in water for at least 1 hour. Remove trout, rinse and dry thoroughly.

Use a covered grill (charcoal, gas or electric) and preheat to about 200 degrees F. Cover
heated coals with 1/3 of the hickory chips. Place fish, skin side down, on well-greased grill, about 4 inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips, as necessary. Smoke trout for approximately 20 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.