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 POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
- Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
- Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.
Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams
SMOKED TROUT, WATERCRESS & BEETROOT SALAD
This quick and simple salad is pepped up with the flavour of watercress
Provided by John Torode
Categories Starter, Supper
Time 5m
Number Of Ingredients 7
Steps:
- Take an empty jam jar with a lid, put in a pinch of salt, a good grind of pepper, plus the mustard, olive oil and vinegar. Shake and place the jar in the fridge - use as you want, it will last a few weeks.
- Cut the beetroot into quarters and place in a bowl. Add in the creamed horseradish and 2 tbsp dressing, stir well. Remove the skin from the trout and break the fish into pieces about the size of a 50p. Mix together the watercress and the beetroot, then top with the smoked trout.
Nutrition Facts : Calories 436 calories, Fat 38 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.95 milligram of sodium
SMOKED TROUT SALAD
A healthy and super quick smart supper
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.76 milligram of sodium
POTATO & SMOKED TROUT SALAD WITH MUSTARD DRESSING
A light smoked fish salad with dill, capers and watercress in a tangy vinaigrette, use mackerel instead of trout if you like
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
- To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.
Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
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