Smoked Trout Brandade on Beet Cured Gravlax with Cucumber Beet Salad

9 Ratings
  • prep time 60 min
  • total time 60 min
  • serves 4 servings
Smoked Trout Brandade on Beet Cured Gravlax with Cucumber Beet Salad

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.

Appetizer, No Cook, North American


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

¼ 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

¼ 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

½ red onion, finely sliced

1 tablespoon (15 mL) fresh dill, finely chopped

2 tablespoons (30 mL) sherry vinegar

½ cup (125 mL) extra virgin olive oil

salt and pepper


Beet Cured Trout Gravlax

1. Lay filets skin-side-down lengthwise in a 9x13-inch glass baking dish.

2. Mix together brown sugar, salt and peppercorns and sprinkle evenly over filets.

3. Mix together beets and orange zest and sprinkle evenly over sugar-salt mixture.

4. Sprinkle vodka over beet-zest mixture, sprinkle dill over top, cover with plastic wrap, and refrigerate for 8 hours or overnight.

5. Before cutting gravlax crosswise into paper-thin slices, scrape off dill and beet mixture and pat dry with paper towelling.

Smoked Trout Brandade

1. Stir together potatoes, trout, crème fraîche, lemon juice and zest, chervil and horseradish until well combined, season to taste with salt and pepper, cover and refrigerated until ready to serve.

Cucumber Beet Salad & Assembly

1. Toss beet, cucumber, onion and dill in a bowl with vinegar and oil and season to taste with salt and pepper.

2. To plate: Layer a little of the gravlax slices on each of 4 chilled salad plates, top with cucumber-beet salad, and top with a scoop of brandade. If desired, drizzle salads with a little extra virgin olive oil and serve with pumpernickel bagel chips.

See more: Appetizer, No Cook, North American

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