• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Chromium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 heads chicory, 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 beetroot, roasted and thinly sliced

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

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

  9. 4 tbsp trout roe

  10. 3 Meyer lemons, juiced

  11. 2 tbsp red wine vinegar

  12. 1 tbsp mayonnaise

  13. 1 tsp Dijon mustard

  14. 1 tsp whole-grain mustard

  15. Salt and freshly ground black pepper

  16. 125ml (1/2; cup) olive oil

  17. 1 tbsp chopped fresh tarragon leaves

  18. 2L cold water

  19. 240g salt

  20. 45g brown sugar

  21. 2 (450g) rainbow trout, scaled, bones removed

  22. Hickory chips

Instructions Jump to Ingredients ↑

  1. Smoked trout salad with Meyer lemon dressing To make the salad:

  2. 1) Toss the chicory, shallots and radishes in a large bowl with half of the dressing. Season to taste with salt and pepper.

  3. Divide the mixture among 4 plates and arrange the beets around each 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.

  4. For the Meyer lemon mayonnaise:

  5. 1) Whisk together the lemon juice, vinegar, mayonnaise, mustards and salt and pepper in a medium bowl.

  6. Slowly whisk in the oil until emulsified and stir in the tarragon.

  7. For the smoked trout:

  8. 1) Combine the 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.

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

  10. Using a covered grill (charcoal, gas or electric), preheat to about 95C. Cover the heated coals with 1/3 of the hickory chips.

  11. Place the fish, skin side down, on a well-greased grill, about 10cm from the coals. Close the grill hood and open the vent to circulate the smoke.

  12. Add additional hickory chips, as necessary. Smoke the trout for approximately 20 minutes. The trout is done when the cut surface is golden brown and flakes easily with a fork.


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