Hot Smoked Trout Mustard Salad Recipes

SMOKED TROUT SALAD WITH GRILLED FINGERLINGS POTATOES AND MUSTARD-DILL VINAIGRETTE

Smoked Trout Salad with Grilled Fingerlings Potatoes and Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Time P1DT45m

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 pounds fingerling potatoes, par-cooked in salted water, drained and thinly sliced
2 tablespoons chopped fresh dill, plus 1/4 cup fronds for serving
1 teaspoon smoked paprika, plus more for serving
2 to 3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons prepared horseradish
2 tablespoons whole-grain mustard
1 to 2 teaspoons honey
1/4 cup olive oil
Smoked Trout, recipe follows
1 large bunch watercress, woody stems removed
1/2 cup kosher salt
2 tablespoons light brown sugar
8 trout fillets, skin on
Special equipment: Alder wood or applewood chips, soaked in cold water for at least 2 hours

Steps:

Preheat the grill for direct grilling, high heat.
Toss the potatoes with the canola oil, 2 tablespoons chopped dill, 1 teaspoon smoked paprika and sprinkle with salt and pepper. Transfer to a grill basket and grill, tossing occasionally, until golden brown and cooked through, about 10 minutes.
Combine the mayonnaise, cider vinegar, horseradish, mustard, honey, and salt and pepper to taste, and whisk to combine. Slowly whisk in the olive oil.
Drizzle some of the dressing over the bottom of a large serving platter or shallow bowl. Pour the warm potatoes on top. Scatter the Smoked Trout over the potatoes, then the watercress and dill fronds. Dust with more smoked paprika and drizzle a generous amount of dressing over all.
Combine the salt, sugar and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover 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 onto a rack set in a half sheet pan. Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours.
Prepare the smoker using the alder or applewood chips so that it maintains a temperature of 150 to 160 degrees F.
Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch and place into the smoker. 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. Remove from the smoker and cool. Remove the flesh from the skin and gently break into big chunks.

HOT-SMOKED TROUT & MUSTARD SALAD

Hot-smoked trout & mustard salad image

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

Ingredients

200g green beans , trimmed
1 head romaine lettuce , leaves separated and torn if large
250g hot-smoked trout
50g ready-made croûtons
3 tbsp olive oil
1 tbsp wholegrain mustard
zest and juice 1 lemon

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

SMOKED TROUT WITH MALT VINEGAR SALAD STUFFED CREAMER

Smoked Trout with Malt Vinegar Salad Stuffed Creamer image

Provided by Bobby Flay | Bio & Top Recipes

Categories appetizer

Time 3h15m

Yield 70 creamer halves

Number Of Ingredients 11

Ingredients

Four 1 1/2 to 2-pound whole trout, scaled, gutted, and cut into 4 skin-on fillets
35 creamer potatoes, par-boiled, halved
3 to 4 tablespoons mayonnaise, such as Hellman's
3 tablespoons whole-grain mustard, plus more to taste
3 tablespoons malt vinegar
2 tablespoons chopped dill, plus whole sprigs for garnish
2 tablespoons prepared horseradish, plus more to taste
3 green onions, dark and pale green parts thinly sliced, plus more for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Trout roe, for garnish

Steps:

Preheat the fryer to 350 degrees F.
Prepare the smoker, using wood chips, so that it maintains a temperature of 150 to 160 degrees F. Place the trout fillets onto the smoking racks skin-side down, separating them by at least 1/4 inch and put into the smoker. Adjust the heat as needed and cook until the fish is opaque, has darkened in color and has the desired level of smoke flavor, 5 to 7 minutes. Remove the skin and bones, flake into large pieces, and place in a bowl.
Cut the bottoms off of the creamers so they will sit flat, and scoop out the center flesh of each one.
Whisk together the mayonnaise, mustard, vinegar, dill, horseradish and onions in a small bowl and season with salt and pepper. Pour some of the dressing over the trout, gently mixing to combine. Add more horseradish and mustard, to taste.
Fry the potatoes in batches until they are golden and crispy, 4 to 5 minutes. Drain on a paper-towel-lined sheet tray and season with salt. Stuff the potatoes with the trout salad, and garnish with dill sprigs and trout roe.

SMOKED TROUT SALAD

Smoked Trout Salad image

Provided by Evan Bloom

Categories Salad Breakfast Brunch Quick & Easy Lunch Buffet Trout Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

1/4 small red onion, finely chopped
1 celery stalk, finely chopped
8 ounces smoked trout, skin and bones removed, flaked
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon finely chopped fresh chives, dill, or flat-leaf parsley
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper

Steps:

Mix onion, celery, trout, mayonnaise, sour cream, chives, and lemon juice in a medium bowl; season with salt and pepper.
DO AHEAD: Trout salad can be made 3 days ahead. Cover and chill.

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