Best Smoked Trout Lettuce Wraps With Meyer Lemon Dressing And Carrots Recipes

Smoked Trout Salad with Meyer Lemon Dressing image

Provided by Bobby Flay

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.

Lettuce Wraps with Smoked Trout image

Provided by Jill Dupleix

Yield Makes 4 servings

Number Of Ingredients 14

2 medium carrots, peeled
1/2 unpeeled English hothouse cucumber (do not remove seeds)
1/4 cup thinly sliced shallots
1/4 cup thinly sliced jalapeño chiles with seeds (preferably red; about 2 large)
2 tablespoons fresh lime juice or unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon fish sauce (such as nam pla or nuoc nam)*
2 4.5-ounce packages skinless smoked trout fillets,** broken into bite-size pieces (about 2 cups)
1 cup diced grape tomatoes
1/2 cup whole fresh mint leaves
1/2 cup small whole fresh basil leaves
16 small to medium inner leaves of romaine lettuce (from about 2 hearts of romaine)
1/3 cup (about) Asian sweet chili sauce***
1/4 cup finely chopped lightly salted dry-roasted peanuts

Steps:

Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.
* Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
** Available at some supermarkets and at specialty foods stores and delicatessens.
***Available at some supermarkets and at Asian markets and from amazon.com.