Smoked Trout With French Lentil Salad Food

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.

SMOKED TROUT WITH FRENCH LENTIL SALAD

Steps:

• TO MAKE THE MARINADE/DRESSING: In a medium bowl whisk together the marinade/dressing ingredients. Place the trout in a large, resealable plastic bag and pour in all but 2 tablespoons of the marinade/dressing (reserve the 2 tablespoons in the bowl). Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour. TO MAKE THE SALAD: Rinse the lentils under cold running water, then put them in a small saucepan with 2 cups water and the salt. Bring to a boil, then simmer until the lentils are tender, 25 to 30 minutes. Drain and add the lentils to the reserved marinade/dressing. Add the remaining salad ingredients. Stir and adjust the seasonings, if necessary. Follow the grill's instructions for using wood chips. Remove the trout from the bag and discard the marinade. Grill the trout over Indirect Medium heat until cooked through, about 15 minutes. Do not turn. Remove from the grill. Cut through the skin and flesh along the backbone and carefully peel off the skin on both sides. Use the knife blade to slide the flesh away from the backbone, leaving the rib bones behind. Remove any bones sticking to the flesh. Season with salt, garnish with lemon wedges, and serve warm or at room temperature with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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.

LENTILS WITH SMOKED TROUT RILLETES

Steps:

• In a medium size pot, combine lentils, water, onion, bay leaf, garlic and optional cayenne. Bring to a gentle boil over medium-high heat. Add salt, cover, reduce heat to low and simmer 30 to 40 minutes, until lentils are cooked through but still have some texture. They should not be mushy but they shouldn't be crunchy either. Taste and adjust salt. Add pepper. Using tongs, remove and discard onion and bay leaf.
• While lentils are simmering make rillettes. In a medium bowl, break up trout with your fingers or with a fork. In a small bowl, mix together olive oil and butter until well amalgamated. Mash trout with a fork, then work in olive oil and butter, and yogurt. Make sure to mash well and to distribute butter, olive oil and yogurt evenly through the mixture. Work in lemon juice and stir in minced chives and pepper. Refrigerate if not using right away. Remove from refrigerator 30 minutes before serving.
• Spoon warm lentils onto plates or wide bowls. To form quenelles, dip a soup spoon into warm water and scoop up a spoonful of trout mixture. With another soup spoon, round the top of the mound, then ease off on top of the lentils. Repeat with another spoonful and serve.