Best Smoked Trout And Beet Salad With Pink Caviar Recipes

Cucumber, Smoked Trout, and Pickled Beet Salad image

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 7

a 16-ounce jar sliced pickled beets
1/4 cup sour cream
freshly ground black pepper
1 smoked trout fillet, skin and bones discarded and fish broken into 1/2-inch pieces (about 1/2 cup)
1/4 cup fresh small dill sprigs
1 cucumber, quartered lengthwise and cut crosswise into 1/4-inch- thick slices (about 2 cups)
1 small onion, sliced thin (about 1/2 cup)

Steps:

In a sieve set over a bowl drain beets, reserving 1/4 cup juice, and halve beet slices. In a bowl whisk together reserved beet juice and sour cream and season with pepper and salt.
Stir in half of trout, half of dill, beets, cucumber, and onion and season with pepper and salt. Top salad with remaining trout and dill. Chill salad, covered, until cold, about 30 minutes.

Bryant Lake Bowl - Smoked Trout and Beet Salad with Green Goddess Dressing image

Provided by Food Network

Categories side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 19

Romaine or leafy lettuce, of your choice
Shredded baby spinach
2 to 3 smoked trout cleaned and shredded
2 to 3 cucumbers, peeled and julienne
3 to 4 red beets
Green Goddess Dressing, recipe follows
Baguette, optional
3 cups mayonnaise
1/2 cup buttermilk
1 cup sour cream
1 cup plain yogurt
1 bunch freshly chopped parsley leaves
2 tablespoons freshly minced chives
1 tablespoon freshly minced tarragon leaves
1 tablespoon champagne vinegar
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon black cafe pepper
1/2 teaspoon salt

Steps:

Preheat the oven to 350 degrees F.
Prepare the beets by cutting off the 2 ends and the greens. (The greens can be used in another recipe if you like...) Next, rub down the beets with olive oil and wrap them in tin foil. Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily. When the beets are finished, rubbing the skins off with a towel can peel them. Julienne the beets.
Prepare the trout by skinning and deboning it, and shredding it to the size you prefer. I like to shred it very finely, so that every bite of salad has a bite of trout. If you can find already deboned smoked trout, it will reduce your prep time significantly.
Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like. I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.
Dress the salad with Green Goddess Dressing, and serve with a fresh baguette.
Mix everything in a 2-quart bowl or larger.
Can be stored in your refrigerator for up to 7 days.
If you like your dressing greener, increase the herbs.
If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it. And if you like it meaner, up the herbs, the pepper (or use white pepper!), and the garlic!

Smoked Trout Salad with Meyer Lemon Dressing image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22

2 heads endive, thinly sliced
3 shallots, thinly sliced
4 radishes, thinly sliced
Meyer Lemon Dressing, recipe follows
Salt and pepper
1 large or several small red beets, roasted and thinly sliced
1 large or several small yellow beets, roasted and thinly sliced
4 smoked trout fillets, store bought or recipe follows*
4 tablespoons trout roe
3 Meyer lemons, juiced
2 tablespoons red wine vinegar
1 tablespoon prepared mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole-grain mustard
Salt and freshly ground black pepper
1/2 cup olive oil
1 tablespoon chopped fresh tarragon leaves
8 cups cold water
1 cup kosher salt
1/4 cup brown sugar
2 (1-pound) rainbow trout, scaled, bones removed
Hickory chips

Steps:

Toss the endive, shallots, and radishes in a large bowl. Toss with half of the dressing and season with salt and pepper. Divide the mixture among 4 plates and arrange the beets around the plate. Tear the trout fillets into bite-sized pieces and place on each salad. Top each with 1 tablespoon of the trout roe and serve.
Whisk together lemon juice, vinegar, mayonnaise, mustards and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified and stir in the tarragon.
Combine water, salt, and sugar in a large container and mix until the salt is completely dissolved. Add the fish, cover, and refrigerate for 1 hour.
Soak wood chips in water for at least 1 hour. Remove trout, rinse and dry thoroughly.
Use a covered grill (charcoal, gas or electric) and preheat to about 200 degrees F. Cover
heated coals with 1/3 of the hickory chips. Place fish, skin side down, on well-greased grill, about 4 inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips, as necessary. Smoke trout for approximately 20 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.