Smoked Trout Salad With Meyer Lemon Dressing Food

SMOKED TROUT LETTUCE WRAPS WITH MEYER LEMON DRESSING AND CARROTS

Steps:

• For the trout: Combine 4 cups water, the salt and sugar in a 4-quart container and stir until the salt dissolves, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover the container 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 on a rack set in a half baking sheet. Place the rack in the refrigerator for drying, 21 to 24 hours or until the trout skin becomes shiny and somewhat tacky to the touch.
• Prepare the smoker using pecan or apple wood chips so that it maintains a temperature of 190 degrees F. Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch. Place the smoking racks in the smoker. Adjust the heat as needed and cook until the trout is cooked through, has darkened in color and has the desired level of smoke flavor, about 20 minutes. Remove the flesh from the bones of the trout and flake the trout into medium pieces.
• For the Meyer lemon dressing: Whisk the lemon juice, mayonnaise, mustard, vinegar, honey, zest and sprinkle with salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
• For the assembly: Place several pieces of the trout into individual lettuce leaves, drizzle with some of the Meyer lemon dressing and top with the carrots and parsley. Roll the lettuce leaves and eat.

SPINACH SALAD WITH MEYER LEMON CAESAR DRESSING AND FLATBREAD CROUTONS

Steps:

• Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate.
• Place spinach in a large bowl, add dressing, and toss to coat each leaf. Add Flatbread Croutons and toss again. Top with shaved Parmesan and serve immediately.
• Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, season with salt and pepper, and throw on grill. Grill on both sides until golden brown. Cut into strips about 2 to 3 inches long and 1/4-inch wide.;
• Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
• Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.

SMOKED TROUT SALAD

Steps:

• Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.
• Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.

SMOKED TROUT SALAD WITH FENNEL, APPLE & BEETROOT

Steps:

• Put the fennel in a shallow serving dish and scatter over the apple, spring onions and beetroots. Flake the trout into chunky pieces and arrange on top. Sprinkle with half the dill fronds. Finely chop the remaining fronds and reserve.
• Mix the yogurt and horseradish with 1 tbsp cold water, then stir in the reserved dill. Pour half the dressing over the salad and toss very lightly. Spoon over the remaining dressing and serve.