Smoked Trout Brandade on Beet Cured Gravlax with Cucumber Beet Salad

Recipe summary

Trout in all its glory; earthy smoked trout-whipped potato brandade set atop translucent slices of beet cured trout gravlax with crispy ribbons of cucumber and golden beets.

Also note the 8-hour or overnight in-active prep time required for the Beet Cured Trout Gravlax.

Preparation time: 60 minutes
Cooking time:
Yield: 4 servings

Ingredients

Beet Cured Trout Gravlax

• 4 fresh trout filets (each about 8 oz/227 g), pin bones removed and patted dry
• 1 cup (250 mL) brown sugar, packed
• 1 cup (250 mL) kosher salt
• 1/4 cup (60 mL) pink peppercorns, cracked
• 4 cups (1 L) red beets, peeled and finely grated
• zest of 2 oranges
• 2 tablespoons (30 mL) vodka
• 1 bunch dill, roughly chopped

Smoked Trout Brandade

• 2 cups (500 mL) mashed potatoes
• 1 cup (250 mL) smoked trout, chopped
• 1/4 cup (60 mL) creme fraiche OR sour cream
• juice and zest of 1/2 lemon
• 2 tablespoons (30 mL) chervil, finely chopped
• 1 tablespoon (15 mL) horseradish
• salt and pepper

Cucumber Beet Salad & Assembly

• 4 medium golden beets, peeled and very thinly sliced into rounds
• 1 English cucumber, sliced lengthwise into very thin ribbons
• 1/2 red onion, finely sliced
• 1 tablespoon (15 mL) fresh dill, finely chopped
• 2 tablespoons (30 mL) sherry vinegar
• 1/2 cup (125 mL) extra virgin olive oil
• salt and pepper