Smoked Trout Salad With Meyer Lemon Dressing Recipes

Steps:

• 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. Add the trout, making sure they are submerged. Cover the container 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 on a rack set in a half baking sheet. 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.
• Prepare the smoker using pecan or apple wood chips so that it maintains a temperature of 190 degrees F. Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch. Place the smoking racks in the smoker. 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. Remove the flesh from the bones of the trout and flake the trout into medium pieces.
• For the Meyer lemon dressing: Whisk the lemon juice, mayonnaise, mustard, vinegar, honey, zest and sprinkle with salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
• 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. Roll the lettuce leaves and eat.

Steps:

• Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.

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.

Steps:

• Put the fennel in a shallow serving dish and scatter over the apple, spring onions and beetroots. Flake the trout into chunky pieces and arrange on top. Sprinkle with half the dill fronds. Finely chop the remaining fronds and reserve.
• Mix the yogurt and horseradish with 1 tbsp cold water, then stir in the reserved dill. Pour half the dressing over the salad and toss very lightly. Spoon over the remaining dressing and serve.