Best Smoked Trout On Toast With Tomato Salad Recipes

HICKORY SMOKED GRILLED COLORADO TROUT WITH HEIRLOOM TOMATO SALAD

Hickory Smoked Grilled Colorado Trout With Heirloom Tomato Salad image

Provided by Food Network

Time 29m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

2 (10-ounce) rainbow or brown trout, filleted
1-ounce garlic, chopped
1-ounce parsley, chopped
1-ounce basil, chopped
1 lemon
1 lime
1 cup extra-virgin olive oil
4 large heirloom tomatoes (yellow and red beefsteaks can be substituted)
8 ounces wild greens
2 ounces white truffle oil
4 ounces 25 year old balsamic vinegar
Salt and pepper

Steps:

You will need to start your grill with hickory charcoal. Place trout in a casserole pan. In a small mixing bowl add the garlic, parsley, basil and squeeze half a lemon and lime in the herbs and garlic. Using a wire whisk slowly add 1/2 cup of olive oil to herbs and citrus. When well incorporated pour over trout and season with salt and pepper. Let sit for about 10 minutes.
Slice half the tomatoes in circles and lay on platter with wild greens. The other half of the tomatoes dice and place in another small mixing bowl. Add a little chopped basil, extra-virgin olive oil, a drizzle of truffle oil, to taste, and a drizzle of balsamic vinegar. Season, to taste.
Place trout on grill flesh side down and leave for about 2 minutes. Season skin side, flip and cook for 1 to 2 minutes longer.
Pull trout off grill and place over greens and sliced tomatoes, then randomly place heirloom relish over fish. Take remainder of balsamic and truffle oil and drizzle over salad.

SMOKED TROUT AND POTATO SALAD

Smoked Trout and Potato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 small red onion, thinly sliced
1 pound red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup creme fraeche or sour cream
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons grainy mustard
3 tablespoons chopped fresh dill
1/2 small English cucumber, halved lengthwise and thinly sliced
Freshly ground pepper
1 large bunch watercress, stems trimmed
12 ounces smoked trout, skin removed
Pumpernickel bread and/or pickled beets, for serving (optional)

Steps:

Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

Nutrition Facts : Calories 344, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 67 milligrams, Sodium 296 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 27 grams