Smoked Rainbow Trout with Roasted Yellow Beets, Shaved Radish, Preserved Lemon, Smoked Pecans, Endive and Green Goddess Dressing
Smoked Rainbow Trout with Roasted Yellow Beets, Shaved Radish, Preserved Lemon, Smoked Pecans, Endive and Green Goddess Dressing
Photograph by Johnny Autry
Recipe courtesy of Chef William Dissen, The Market Place
For the trout:
2 8-oz. skin-on trout filets, pin bones
1 qt. Standard Brine
1 cup pecan halves
1 tsp. canola oil
1/2 tsp. light brown sugar
1/2 tsp. Ancho chili powder
1/4 tsp. kosher salt
For the sides:
1 lb. yellow beets, roasted, peeled and cut into bite size pieces
4 heads Belgian endive, stem end removed and quartered
1/2 cup thinly shaved radishes
1/4 cup julienne preserved lemon
1/4 cup thinly shaved fennel bulb
1/3 cup White Wine Herb Vinaigrette*
1 tsp. kosher salt, plus extra to taste
1/4 tsp. freshly ground black pepper, plus extra to taste
1/2 cup Green Goddess dressing*
1/4 cup chives, cut into 1” sticks
1/4 cup trout roe, optional for serving
Prepare the trout and pecans: Preheat a smoker to 185°F. Place trout filets into the brine for 20 minutes. Remove the trout from the brine, and pat dry. Place directly onto the smoker and cook for 1-1½ hours, or until the internal temperature of the trout reaches 145°F, and the trout easily flakes. Remove the trout from the smoker and set aside until ready to use. You may wrap tightly in plastic wrap and refrigerate for up to five days.
Place the pecans, canola oil, brown sugar, chili powder, and salt in a cast iron skillet and toss to combine. Place the skillet in the smoker and smoke for 30 minutes or until the smoke flavor has penetrated the nuts. Allow to cool and keep at room temperature in a tightly sealed container for up to two weeks.
Place the pecans, beets, endive, radishes, Preserved Lemons, White Wine Herb Vinaigrette, salt, and pepper into a large bowl and toss to combine. Spread two tablespoons of the Green Goddess Dressing across each of four plates. Equally divide the salad among the four plates. Break the smoked trout into 16 equal pieces and divide amongst the plates. Garnish with the chives, and trout caviar. Serve immediately.