Smoked Trout Salad With Grilled Fingerlings Potatoes And Mustard-Dill Vinaigrette
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
55
Spice
63
Sweetness
49
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
3 tbsps
Canola Oil1 cup
Kosher Salt1 cup
Mayonnaise1 cup
Apple Cider Vinegar2 tbsps
Prepared Horseradish2 tbsps
Grain Mustard (whole-)2 tsps
Honey1 cup
Olive Oil2 tbsps
Light Brown SugarDirections:
1
Watch how to make this recipe
2
Preheat the grill for direct grilling, high heat
3
Toss the potatoes with the canola oil, 2 tablespoons chopped dill, 1 teaspoon smoked paprika and sprinkle with salt and pepper
4
Transfer to a grill basket and grill, tossing occasionally, until golden brown and cooked through, about 10 minutes
5
Combine the mayonnaise, cider vinegar, horseradish, mustard, honey, and salt and pepper to taste, and whisk to combine
6
Slowly whisk in the olive oil
7
Drizzle some of the dressing over the bottom of a large serving platter or shallow bowl
8
Pour the warm potatoes on top
9
Scatter the Smoked Trout over the potatoes, then the watercress and dill fronds
10
Dust with more smoked paprika and drizzle a generous amount of dressing over all
11
Combine the salt, sugar and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes
12
Add the trout, making sure they are submerged
13
Cover and refrigerate for at least 1 hour and up to 3 hours
14
Remove the trout from the brine, rinse thoroughly with cold water and pat dry
15
Place the trout skin-side down onto a rack set in a half sheet pan
16
Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours
17
Prepare the smoker using the alder or applewood chips so that it maintains a temperature of 150 to 160 degrees F
18
Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch and place into the smoker
19
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
20
Remove from the smoker and cool
21
Remove the flesh from the skin and gently break into big chunks