Smoked Trout Salad

[Virginia]

Smoked Trout Salad

4 ounces smoked Trout Fillet, flaked
1/4 cup minced Celery
2 Tablespoons minced Shallot
2 Tablespoons Mayonnaise
2 Tablespoons Sour Cream
1 teaspoon minced freshly grated Lemon Zest
2 Tablespoons Lemon Juice
1 Tablespoon minced fresh Dill or 1 teaspoon dried
1/2 teaspoon freshly ground Pepper
2 cups mixed Salad Greens
1 Plum (or small) Tomato, sliced

Combine trout, celery, shallot, mayonnaise, sour cream, lemon zest, lemon juice, dill and pepper in a medium bowl. Arrange salad greens and tomato on 2 plates and top with the trout salad.



How to Smoke Fish Fillets using a Wok

Place water-soaked wood chips atop a double layer of aluminum foil in the bottom of a wok. Rinse fish fillets and pat dry. Sprinkle with salt and pepper. Set fish fillets atop a wire rack and set aside. Turn on the exhaust fan, or make sure you are working in a well-ventilated area. Heat the wood chips (with cover in place) at a high temperature until they begin to smoke furiously. Set the rack with the fish above the wood chips in the wok and seal tightly. (To seal the wok you may need to seal the edges of the lid with a dampened dish towel. Make sure to keep the towel inside the edge of the wok and away from the heat.) Smoke the fish until done, about 15 to 20 minutes, depending on the thickness of the filets.

Tip: Use non-resinous woods such as Hickory, Oak, Apple, Maple, Birch, Beech and Alder. Avoid the resinous woods such as pine, spruce, or green woods.


Enjoy! Thanks; Virginia

[rtebalt]

Very interesting! Thanks!