• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, E
MineralsNatrium, Chromium, Manganese, Silicon, Iron, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 heads endive , thinly sliced

  2. 3 shallots, thinly sliced

  3. 4 radishes, thinly sliced

  4. Meyer Lemon Dressing, recipe follows

  5. Salt and pepper

  6. 1 large or several small red beets, roasted and thinly sliced

  7. 1 large or several small yellow beets, roasted and thinly sliced

  8. 4 smoked trout fillets, store bought or recipe follows*

  9. 4 tablespoons trout roe

  10. 3 Meyer lemons , juiced

  11. 2 tablespoons red wine vinegar

  12. 1 tablespoon prepared mayonnaise

  13. 1 teaspoon Dijon mustard

  14. 1 teaspoon whole-grain mustard

  15. Salt and freshly ground black pepper

  16. 1/2 cup olive oil

  17. 1 tablespoon chopped fresh tarragon leaves

  18. 8 cups cold water

  19. 1 cup kosher salt

  20. 1/4 cup brown sugar

  21. 2 (1-pound) rainbow trout, scaled, bones removed

  22. Hickory chips

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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 .

  4. 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.

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

  6. 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.


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