Smoked Trout Crackers With Lemon Dill Mayo Food

SMOKED TROUT WITH CRACKERS AND A LEMON DILL MAYONNAISE

Steps:

• Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
• Divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.

SMOKED TROUT WITH GRIBICHE SAUCE

Steps:

• In a bowl combine the oils.
• In another bowl combine the mustard, shallots, onions, egg yolk, chopped egg, salt and pepper, and vinegar.
• Blend with a wire whip while slowly adding th oils to emulsify.
• Add the horseradish, tarragon and parsley and blend with a wire whip.
• Serve the sauce around Trout fillets, and garnish with lemon wedge.

SMOKED TROUT

Steps:

• To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
• Soak hickory chips overnight in water.
• To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
• Set drip pans opposite briquets.
• Remove fish from brine and wipe dry.
• Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
• Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
• Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
• Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
• To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
• To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
• To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.

BROILED RAINBOW TROUT WITH HERB MAYONNAISE

Steps:

• Combine mayo, garlic, lemon juice, herbs and pepper in bowl; mix well.
• Cover flesh side of each trout fillet with 1/4 of the mayo mixture.
• Broil 4" from heat source for about 3-5 minutes, or until fish flakes with a fork and topping is bubbly.

LEMON-DILL MAYONNAISE SAUCE

Steps:

• In a small bowl, whisk together ingredients until blended.