Smoked Trout Salad With Creamy Lemon Dill Dressing Food

SMOKED TROUT SALAD WITH CREAMY LEMON DILL DRESSING

Steps:

• TO MAKE DRESSING: whisk together all dressing ingredients until creamy smooth. Set aside.
• TO ASSEMBLE SALAD: arrange butter leaf lettuce and arugula on a large platter or salad bowl. Mix in cucumbers, and peach slices. Top with pickled onions, extra fresh dill, egg halves and large flakes of smoked trout. Drizzle with dressings.

SMOKED TROUT SALAD WITH MEYER LEMON DRESSING

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 AND ASPARAGUS SALAD

Steps:

• Preheat the oven to 375°F.
• Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
• Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
• Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
• For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
• Place the frisée and field greens in a large bowl. Add the croutons.
• Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
• Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
• Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
• Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
• Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
• Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
• Divide among 6 plates.
• Place a poached egg on top of each salad and garnish with the remaining chopped chives.

WARM TROUT SALAD WITH DILL & LEMON

Steps:

• Scrub, scrape and halve the potatoes, then cook in salted boiling water for 8-10 minutes until tender. Meanwhile, make the vinaigrette by mixing the olive oil with the vinegar, crushed garlic and salt and pepper to taste, then mix in the dill. (To speed things up all the ingredients can be shaken vigorously in a clean screw top jar.) Drain the potatoes and return them to their pan. Spoon over 2 tbsp of vinaigrette, cover the pan with its lid or a plate, and keep warm.
• Gently warm the crème fraîche, lemon juice and dill for the cream dressing in another pan (a shallow one is best), stirring all the time until blended. Add the trout flakes and toss gently over a low heat until the fish is warm.
• Scatter the salad and herb leaves over two plates, trickle over some of the remaining vinaigrette and spoon the dressed potatoes round the edge. Gently stir the lemon zest into the fish, then spoon the fish and dressing into the centre of the salad. Serve straight away. Any leftover vinaigrette can be served separately or saved in a screw top jar in the fridge for up to a week.