Smoked Trout Recipe
This is our favorite recipe for smoked trout using an 8 hour brine, 3-4 hours in the smoker and dressed up with a stone fruit salad with roasted radishes, fennel and shallots. We used rainbow trout in this recipe and it turned out great!
Ingredients:
12 ounces small radishes, trimmed and halved
8 ounces halved shallots
1 tbsp olive oil
1/4 tsp black pepper
1 tsp kosher salt, divided
1/2 cup sour cream
2 tsp grated lemon zest
1/4 cup almond oil (substitute olive oil)
3 1/2 tbsp honey
1 1/2 tbsp sherry vinegar
3 cups thinly sliced fennel (keep the fennel fronds for garnish)
4 8oz filets of rainbow trout
toasted baguette slices
Step 1:
Preheat ove to 450° and toss together radishes, halved shallots, olive oil, pepper and 1/4 tsp kosher salt on a rimmed baking sheet; arrange any halved radishes cut side down. Roast in a pre-heated oven until radishes are tender and lightly browned (about 15-min, let cool).
Step 2:
While radishes, fennel and shallots cool, stir together sour cream with lemon zest in a small bowl. Whisk together almond oil, honey, sherry vinegar and 1/2 tsp kosher salt in a separate small bowl until creamy. Combine sliced fennel, stone fruit and the vinegar mixture and toss.
Step 3:
Smoked trout should be done in 3-4 hours (145° internal temp)
Step 4:
Use a dollop of the sour cream and lemon zest cream as a base and spread in one subtle sweep with a spoon. Layer the stone fruit salad over the top. Dress it up with your left over fennel fronds for a garnish and twist a lemon slice face down on the plate. Lay two smoke filets down criss-cross and place the toasted baguettes on the plate.
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