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Smoked Trout Salad with Fresh Peas, Potatoes, Pickled Onions and Mustard Vinaigrette

  • 6servings
  • 30minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, P
MineralsZinc, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup salt

  2. 8 cups water, cold

  3. 2 cups wood chips

  4. 1 1 1/2-2lb side of trout, skin on

  5. 1 small red onion, thinly sliced into rings using a mandolin

  6. 1 cup water

  7. 1/4 cup salt

  8. 1 tablespoon pickling spice

  9. 1/2 cup white vinegar

  10. 1 small clove of garlic, minced

  11. 1 tablespoon lemon juice

  12. 1 egg yolk

  13. 1/4 cup extra virgin olive oil

  14. 1/2 teaspoon salt

  15. 1/4 cup grainy mustard

  16. 1/4 cup Aioli

  17. 2 tablespoons pickling liquid from Pickled Onions recipe

  18. Smoked Trout, flaked

  19. 1/4 cup fresh peas, shucked and blanched

  20. 1 cup new potatoes, boiled and cut into quarters

  21. 2 cups arugula

  22. Pickled Onions, removed from pickling liquid

  23. Mustard Vinaigrette

  24. salt

  25. pepper

Instructions Jump to Ingredients ↑

  1. For the trout brine, place salt and water in a dish, stir. Add trout and refrigerate for 1 hour.

  2. Remove trout, rinse under cold water, pat dry and place on a cooling rack.

  3. Preheat oven to 200F to cook fish.

  4. Soak 1 cup of wood chips in water for 10 minutes.

  5. Place 1 cup dry wood chips in a foil packet. Place directly over the flame of a stove (or over the hot coals of a barbeque).

  6. Once wood chips begin to smoke, add soaked wood chips to foil packet. Poke holes in packet, place in a roasting pan and immediately place in oven to retain smoke.

  7. Place cooling rack with fish over roasting pan in oven.

  8. Smoke in oven until tender and trout reaches an internal temperature of 120F, approximately 30 minutes.

  9. Remove skin, flake trout and set aside for assembly.

  10. Place onions in a bowl.

  11. Heat remaining ingredients in a small pot over medium high heat. Bring to a boil and pour over onions. Set aside to cool before serving.

  12. Place all ingredients, except for olive oil and salt in a bowl, whisk to combine.

  13. Whisk oil in a steady stream until mixture emulsifies. Season with salt, set aside for assembly of Mustard Vinaigrette.

  14. Place all ingredients in a bowl, whisk to combine.

  15. Place all ingredients in a bowl, gently toss.

  16. Place equal amounts of Smoked Trout Salad with fresh Peas, Potatoes, Pickled Onions and Mustard Vinaigrette on plates and serve.

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