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Smoked Trout Salad with Fresh Peas, Potatoes, Pickled Onions and Mustard Vinaigrette

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Smoked Trout Salad with Fresh Peas, Potatoes, Pickled Onions and Mustard Vinaigrette

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Recipe by Connie DeSousa from Top Chef Canada Episode 10.

Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 6

Ingredients

Smoked Trout

  • 1/2 cup salt
  • 8 cups water, cold
  • 2 cups wood chips
  • 1 1½-2lb side of trout, skin on

Pickled Onions

  • 1 small red onion, thinly sliced into rings using a mandolin
  • 1 cup water
  • 1/4 cup salt
  • 1 tablespoon pickling spice
  • 1/2 cup white vinegar

Aioli

  • 1 small clove of garlic, minced
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt

Mustard Vinaigrette

  • 1/4 cup grainy mustard
  • 1/4 cup Aioli
  • 2 tablespoons pickling liquid from Pickled Onions recipe
  • salt
  • pepper

Salad

  • Smoked Trout, flaked
  • 1/4 cup fresh peas, shucked and blanched
  • 1 cup new potatoes, boiled and cut into quarters
  • 2 cups arugula
  • Pickled Onions, removed from pickling liquid
  • Mustard Vinaigrette
  • salt
  • pepper

Assembly


Directions

Smoked Trout

  1. For the trout brine, place salt and water in a dish, stir. Add trout and refrigerate for 1 hour.
  2. Remove trout, rinse under cold water, pat dry and place on a cooling rack.
  3. Preheat oven to 200F to cook fish.
  4. Soak 1 cup of wood chips in water for 10 minutes.
  5. Place 1 cup dry wood chips in a foil packet. Place directly over the flame of a stove (or over the hot coals of a barbeque).
  6. Once wood chips begin to smoke, add soaked wood chips to foil packet. Poke holes in packet, place in a roasting pan and immediately place in oven to retain smoke.
  7. Place cooling rack with fish over roasting pan in oven.
  8. Smoke in oven until tender and trout reaches an internal temperature of 120F, approximately 30 minutes.
  9. Remove skin, flake trout and set aside for assembly.

Pickled Onions

  1. Place onions in a bowl.
  2. Heat remaining ingredients in a small pot over medium high heat. Bring to a boil and pour over onions. Set aside to cool before serving.

Aioli

  1. Place all ingredients, except for olive oil and salt in a bowl, whisk to combine.
  2. Whisk oil in a steady stream until mixture emulsifies. Season with salt, set aside for assembly of Mustard Vinaigrette.

Mustard Vinaigrette

  1. Place all ingredients in a bowl, whisk to combine.

Salad

  1. Place all ingredients in a bowl, gently toss.

Assembly

  1. Place equal amounts of Smoked Trout Salad with fresh Peas, Potatoes, Pickled Onions and Mustard Vinaigrette on plates and serve.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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