Smoked Salmon Trout Fillet with Wild Garlic

Ingredients

• 1 scallion
• 200 g yogurt
• 100 g crème fraîche
• 3 tbsp mayonnaise
• 1 splash Lemon juice
• 2 tbsp butter
• 2 trout (ready-to-cook, 400 g each)
• 50 g salt
• 2 Bay leaves
• 1 tsp peppercorns
• 0.5 tsp juniper berries and wood chips (beech)
• 600 g waxy potatoes
• 400 g fresh spinach leaves
• 150 g wild garlic leaves
• 1 scallion
• 1 tbsp butter
• 2 tbsp olive oil
• pepper (ground)
• Cayenne pepper
• nutmeg (freshly grated)','2 tsp lemon juice

Instructions

1. 1.

   Wash and pat the fish dry. Mix 1.5 L water with salt and spices, soak the fish overnight covered.

2. 2.

   The next day remove the fish from the brine, rinse and pat dry.

3. 3.

   Preheat the grill. Soak wood chips in water for about 30 minutes, drain, lay on foil, seal into a packet, poke holes, place over hot coals until smoking starts. Place the fish on an oiled grill grate, cover, smoke at ~85°C for 30-45 minutes.

4. 4.

   Peel and wash potatoes, boil in salted water for 25-30 minutes.

5. 5.

   For the vegetables, clean spinach and wild garlic, rinse, drain. Dice scallion finely. In a pot heat butter and olive oil, lightly sauté scallion, add spinach and half the wild garlic, cover and cook for about 4 minutes until wilted. Season with salt, pepper, cayenne, nutmeg and lemon juice.

6. 6.

   For the dip, finely chop remaining wild garlic, dice scallion. Mix yogurt, crème fraîche and mayonnaise, fold in garlic and scallion, season with salt, pepper and a splash of lemon juice.

7. 7.

   Remove fish from grill, let cool, separate fillets, gently peel skin, halve fillets. Drain potatoes, steam briefly, toss in butter.

8. 8.

   Plate vegetables and trout fillets, serve with dip and garnish with herbs and wild garlic leaves.