HICKORY SMOKED GRILLED COLORADO TROUT WITH HEIRLOOM TOMATO SALAD
Provided by Food Network
Categories main-dish
Time 29m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- You will need to start your grill with hickory charcoal. Place trout in a casserole pan. In a small mixing bowl add the garlic, parsley, basil and squeeze half a lemon and lime in the herbs and garlic. Using a wire whisk slowly add 1/2 cup of olive oil to herbs and citrus. When well incorporated pour over trout and season with salt and pepper. Let sit for about 10 minutes.
- Slice half the tomatoes in circles and lay on platter with wild greens. The other half of the tomatoes dice and place in another small mixing bowl. Add a little chopped basil, extra-virgin olive oil, a drizzle of truffle oil, to taste, and a drizzle of balsamic vinegar. Season, to taste.
- Place trout on grill flesh side down and leave for about 2 minutes. Season skin side, flip and cook for 1 to 2 minutes longer.
- Pull trout off grill and place over greens and sliced tomatoes, then randomly place heirloom relish over fish. Take remainder of balsamic and truffle oil and drizzle over salad.
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 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
HOT-SMOKED TROUT & MUSTARD SALAD
A superhealthy main meal salad that requires no chopping - just the thing for a busy weeknight
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 7
Steps:
- Cook the green beans in a small pan of boiling salted water for 3-4 mins, until just tender. Drain and refresh under cold running water. Transfer to a serving bowl, add the lettuce, trout and croutons.
- Whisk the oil with the mustard and lemon zest and juice. Season and drizzle over the salad. Gently toss to coat and serve straight away.
Nutrition Facts : Calories 265 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.36 milligram of sodium
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