Warm Trout Salad With Dill Lemon 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.

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.

ROASTED RAINBOW TROUT WITH DILL AND LEMON

Steps:

• Preheat oven to 500 degrees with a rack set in upper third of oven.
• Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
• Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

SMOKED TROUT SALAD WITH GRILLED FINGERLINGS POTATOES AND MUSTARD-DILL VINAIGRETTE

Steps:

• Preheat the grill for direct grilling, high heat.
• Toss the potatoes with the canola oil, 2 tablespoons chopped dill, 1 teaspoon smoked paprika and sprinkle with salt and pepper. Transfer to a grill basket and grill, tossing occasionally, until golden brown and cooked through, about 10 minutes.
• Combine the mayonnaise, cider vinegar, horseradish, mustard, honey, and salt and pepper to taste, and whisk to combine. Slowly whisk in the olive oil.
• Drizzle some of the dressing over the bottom of a large serving platter or shallow bowl. Pour the warm potatoes on top. Scatter the Smoked Trout over the potatoes, then the watercress and dill fronds. Dust with more smoked paprika and drizzle a generous amount of dressing over all.
• Combine the salt, sugar and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover 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 onto a rack set in a half sheet pan. Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours.
• Prepare the smoker using the alder or applewood chips so that it maintains a temperature of 150 to 160 degrees F.
• Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch and place into the smoker. Adjust the heat as needed and cook until the fish has cooked through, darkened in color around the edges and has the desired level of smoke flavor, about 20 minutes. Remove from the smoker and cool. Remove the flesh from the skin and gently break into big chunks.

WARM SALAD OF GRILLED TROUT WITH SPINACH AND LENTILS

Steps:

• In a small bowl, whisk together the honey and mustard to form a glaze. Set aside.
• Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil. Blanch the asparagus until tender, 6 minutes. Drain and refresh them in the ice water to preserve their color. Drain again and set aside.
• Heat the lentils over a low flame and keep warm.
• Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes). Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil. Place the fish, skin side down, on the grill and cook for 4 minutes. Flip the fish and brush the skin side with the reserved honey-mustard glaze. Continue to cook for 2 minutes. Hold the cooked trout aside.
• Melt 3 tablespoons of the butter in a large saute pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning. Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar. Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts. Add the remaining tablespoon of butter and stir for an additional minute. Turn the flame down to low and add the asparagus.
• In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil. Cook for about 3 minutes, until it has reduced down to 2 tablespoons.
• Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze. Gently toss to combine, and allow the heat of the pan to wilt the spinach.
• Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils. Place 2 trout fillets, skin side up, on top of the spinach mixture. Drizzle with the balsamic glaze.