Smoked Trout Salad With Creamy Lemon Dill Dressing Recipes

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SMOKED TROUT SALAD WITH MEYER LEMON DRESSING



Smoked Trout Salad with Meyer Lemon Dressing image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22

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
3 Meyer lemons, juiced
2 tablespoons red wine vinegar
1 tablespoon prepared mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole-grain mustard
Salt and freshly ground black pepper
1/2 cup olive oil
1 tablespoon chopped fresh tarragon leaves
8 cups cold water
1 cup kosher salt
1/4 cup brown sugar
2 (1-pound) rainbow trout, scaled, bones removed
Hickory chips

Steps:

  • 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.

SMOKED TROUT, WATERCRESS AND APPLE SALAD WITH CREAMY HORSERADISH DRESSING



Smoked Trout, Watercress and Apple Salad with Creamy Horseradish Dressing image

Categories     Salad     Milk/Cream     Fish     Fruit     No-Cook     Rosh Hashanah/Yom Kippur     Horseradish     Apple     Trout     Fall     Watercress     Dill     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 cup whipping cream
1/3 cup prepared horseradish
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons apple cider vinegar
2 teaspoons finely chopped fresh dill
1/8 teaspoon cayenne pepper
6 cups trimmed watercress sprigs (about 2 large bunches)
1/2 cup very thinly sliced red onion
2 red apples, cored, thinly sliced
smoked trout or smoked whitefish chubs,* coarsely flaked
Fresh dill sprigs (optional)
*Smoked trout and smoked whitefish chubs are available at specialty foods stores and at some delicatessens and supermarkets

Steps:

  • Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper. Place watercress in large bowl. Add 1/3 cup cream dressing, 2 tablespoons oil and 2 teaspoons vinegar and toss to coat. Season to taste with salt and pepper. Mound watercress in center of each of 6 plates. Top with sliced onion. Fan apple slices atop salad. Top with trout. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.

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