Smoked Trout Lettuce Wraps With Meyer Lemon Dressing And Carrots
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Kosher Salt2 tbsps
Light Brown Sugar2 tbsps
Mayonnaise1 tbsp
Red Wine Vinegar2 tsps
Honey1 cup
Extra-Virgin Olive OilDirections:
1
Special equipment: Pecan or apple wood chips, soaked in cold water for at least 2 hours For the trout: Combine 4 cups water, the salt and sugar in a 4-quart container and stir until the salt dissolves, 1 to 2 minutes
2
Add the trout, making sure they are submerged
3
Cover the container and refrigerate for at least 1 hour and up to 3 hours
4
Remove the trout from the brine, rinse thoroughly with cold water and pat dry
5
Place the trout skin-side down on a rack set in a half baking sheet
6
Place the rack in the refrigerator for drying, 21 to 24 hours or until the trout skin becomes shiny and somewhat tacky to the touch
7
Prepare the smoker using pecan or apple wood chips so that it maintains a temperature of 190 degrees F
8
Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch
9
Place the smoking racks in the smoker
10
Adjust the heat as needed and cook until the trout is cooked through, has darkened in color and has the desired level of smoke flavor, about 20 minutes
11
Remove the flesh from the bones of the trout and flake the trout into medium pieces
12
For the Meyer lemon dressing: Whisk the lemon juice, mayonnaise, mustard, vinegar, honey, zest and sprinkle with salt and pepper in a medium bowl
13
Slowly whisk in the oil until emulsified
14
For the assembly: Place several pieces of the trout into individual lettuce leaves, drizzle with some of the Meyer lemon dressing and top with the carrots and parsley
15
Roll the lettuce leaves and eat