Smoked Trout Salad with Vanilla Citronette

Category: 
Salads

Serves 4.

Fairly difficult

Smoked Trout Salad with Vanilla Citronette

Ingredients

For 1 Batch(es)

Recipe

  • 4 trout fillets, around 5 oz. skin on, pin bones removed
  • 1 cups salt
  • 1/2 cups brown sugar
  • 1/4 cups chopped rosemary
  • 1 lemon's zest
  • 1 orange's zest

Dressing / Vinaigrette

  • 1/4 cups orange juice
  • 1/4 cups lemon juice
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons fresh thyme leaves
  • 1 vanilla bean, split, scraped, pod discarded
  • 3/4 cups extra-virgin olive oil
  • salt and pepper, to taste

Salad

  • splash of extra virgin olive oil
  • 2 cups frisee
  • 2 cups arugula
  • 2 oranges, supremed
  • 4 shallots, sliced thin

Smoked Trout Salad with Vanilla Citronette Directions

  1. For the smoked trout: Combine the salt, brown sugar, rosemary and zest in a bowl and mix thoroughly.
  2. Lay out a sheet of plastic wrap and sprinkle a thick layer of the cure mixture onto it—roughly the size of 1 trout fillet. Lay a fillet on top of the cure then top with another layer of the cure. Wrap the fillet nice and tight and try to get all of the air out.
  3. Repeat the process with the other 3 fillets and place them in the refrigerator for 2 days to cure.
  4. Rinse the fillets well before smoking.
  5. Trout is so delicate that it’s important to smoke it at the lowest temperature possible (around 100°) and always smoke the fish with the skin side down to protect the meat. After the curing process, it isn’t difficult to impart the smoke flavor (I prefer applewood)—it should only take about 45 minutes. As soon as the white proteins, or albumen, begin to seep out from the fillet, it’s ready to remove from heat and chill for later use.
  6. For the vanilla citronette: Combine all ingredients in a bowl and whisk together.
  7. For the salad: Add a splash of extra-virgin olive oil to a large, nonstick pan set over medium heat.
  8. Gently add the trout fillets to the pan, skin side down, and let them sear for around 3 minutes to crisp the skin—this adds great texture and amazing flavor to the salad.
  9. Place the greens, oranges and shallots in a large bowl, add citronette to taste and toss.
  10. Divide the salad onto 4 plates and top each with 1 fillet, skin side up.

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