Smoked Brook Trout Fillet with Apple Salad

Ingredients

• freshly grated horseradish
• 50 g brook trout caviar
• dill sprigs
• 2 brook trout (ready-to-cook, about 300 g each)
• Salt
• ground pepper
• smoking wood chips (amount per smoker instructions)
• 1 cucumber
• 1 tart apple
• 2 tbsp lemon juice
• 1 tsp Honey
• 2 tbsp white wine vinegar
• 4 tbsp rapeseed oil

Instructions

1. 1.

   Rinse the trout, pat dry and season inside and out with salt and pepper. Steam in a steamer at 90°C for about 8 minutes. Remove and let cool for ~10 minutes. Meanwhile heat the smoking wood chips in the smoker. Place the trout in and smoke sealed for about 10 minutes.

2. 2.

   For the salad peel the cucumber, trim ends and shave into thin slices. Wash the apple, quarter, core, and shave quarters into thin slices. Whisk together juice, honey, vinegar, and oil; season with salt and pepper. Toss cucumber and apple slices and divide onto plates.

3. 3.

   Remove trout from smoke, let cool slightly, remove skin and fillets from bones. Remove any remaining bones and place on the salad.

4. 4.

   Serve garnished with horseradish, caviar, and dill.