Half Smoked Trout With Onion Relish And Fingerling Potato Recipes

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SMOKED TROUT SALAD WITH GRILLED FINGERLINGS POTATOES AND MUSTARD-DILL VINAIGRETTE



Smoked Trout Salad with Grilled Fingerlings Potatoes and Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Time P1DT45m

Yield 8 servings

Number Of Ingredients 17

2 pounds fingerling potatoes, par-cooked in salted water, drained and thinly sliced
2 tablespoons chopped fresh dill, plus 1/4 cup fronds for serving
1 teaspoon smoked paprika, plus more for serving
2 to 3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons prepared horseradish
2 tablespoons whole-grain mustard
1 to 2 teaspoons honey
1/4 cup olive oil
Smoked Trout, recipe follows
1 large bunch watercress, woody stems removed
1/2 cup kosher salt
2 tablespoons light brown sugar
8 trout fillets, skin on
Special equipment: Alder wood or applewood chips, soaked in cold water for at least 2 hours

Steps:

  • Preheat the grill for direct grilling, high heat.
  • Toss the potatoes with the canola oil, 2 tablespoons chopped dill, 1 teaspoon smoked paprika and sprinkle with salt and pepper. Transfer to a grill basket and grill, tossing occasionally, until golden brown and cooked through, about 10 minutes.
  • Combine the mayonnaise, cider vinegar, horseradish, mustard, honey, and salt and pepper to taste, and whisk to combine. Slowly whisk in the olive oil.
  • Drizzle some of the dressing over the bottom of a large serving platter or shallow bowl. Pour the warm potatoes on top. Scatter the Smoked Trout over the potatoes, then the watercress and dill fronds. Dust with more smoked paprika and drizzle a generous amount of dressing over all.
  • Combine the salt, sugar and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover and refrigerate for at least 1 hour and up to 3 hours.
  • Remove the trout from the brine, rinse thoroughly with cold water and pat dry. Place the trout skin-side down onto a rack set in a half sheet pan. Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours.
  • Prepare the smoker using the alder or applewood chips so that it maintains a temperature of 150 to 160 degrees F.
  • Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch and place into the smoker. Adjust the heat as needed and cook until the fish has cooked through, darkened in color around the edges and has the desired level of smoke flavor, about 20 minutes. Remove from the smoker and cool. Remove the flesh from the skin and gently break into big chunks.

ROLLMOPS



Rollmops image

Provided by Alton Brown

Categories     main-dish

Time 12h50m

Yield 16 to 20 rollmops

Number Of Ingredients 14

1/2 cup kosher salt
1 quart water
1 pound trout filets from small, 6 to 8 ounce whole fish, scaled, skin on, and cut into 16 to 20 (4 to 6-inches long by 1-inch wide) pieces
2 cups water
2 cups cider vinegar
1 tablespoon sugar
8 whole cloves
8 whole allspice berries
6 whole black peppercorns
4 dried bay leaves
1 teaspoon red pepper flakes
16 to 20 cornichon and/or pickled onion
2 tablespoons Dijon mustard
1 medium onion, julienned

Steps:

  • Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.
  • Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.
  • Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.
  • Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
  • Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.

SMOKED TROUT AND POTATO SALAD



Smoked Trout and Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/2 small red onion, thinly sliced
1 pound red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup creme fraeche or sour cream
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons grainy mustard
3 tablespoons chopped fresh dill
1/2 small English cucumber, halved lengthwise and thinly sliced
Freshly ground pepper
1 large bunch watercress, stems trimmed
12 ounces smoked trout, skin removed
Pumpernickel bread and/or pickled beets, for serving (optional)

Steps:

  • Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
  • Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
  • Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams

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