Hi everyone, this is Nevila from Bake My Day Happy, but today you can call me Mandarina :), I won’t mind.
I’ve initiated this guest-posting game between us food bloggers not only to share our experiences, but most of all to have fun. When I proposed this to Valbona and Ejona they welcomed it and also I had to share a recipe in their blogs. This is awesome because each one of us has a distinguishing way of cooking and sharing our techniques would give our blogs a new approach.
Ejona shared this mouth-watering, super tasty treat at my blog and in return I’m sharing this recipe to her blog (which by definition should have been meatless and literally speaking, fish is not meat so I’m not breaking the rules with this recipe :-D).
Since Ejona loves to prep simple but tasty dishes, I’ve got this idea to share a salad recipe using some unusual techniques in making this unique dish.
I’ve chosen rainbow trout for this recipe, but you can use salmon if you want to make it classier and of course it has to be super fresh.
EASY SMOKED TROUT SALAD
Yield 2 servings
For the salad:
- 200g super fresh rainbow trout fillet (or alternatively fresh salmon)
- 1 tbsp. sugar
- 1 tbsp. salt
- 1 bunch of fresh dill
- 1 tsp. red peppercorns
- Lemon zest
- Few springs rosemary for smoking
- 1 bag of arugula or green mix or valeriana or all
- 1 cup diced tomatoes
- 1 zucchini previously sliced and grilled.
- Toasted sunflower seeds
- 5 large skewers for smoking
For the dressing:
- 1 tbsp. of sundried tomatoes pesto
- 2 tbsp. olive oil
- Juice of ½ lemon
- Start by marinating the rainbow trout because it has to marinate overnight. Carefully clean the trout/salmon from any fishbone and pat dry with a damp cloth
- In a small bowl mix together sugar, salt, lemon zest and the dill previously chopped. Cover the fish fillet, add the red peppercorns and let it sit in the fridge for about 6 hours or preferably overnight.
- The next day scrape the marinade off from the fish using a knife. Using a very sharp knife, cut diagonally pretty thin fish fillets that will serve as topping for our salad. You’ll notice that the marinade has made the fish stiff so it’ll be very easy to cut it thin.
- Place the rosemary in a small deep plate and flame them up to create smoke. Very quickly arrange few skewers on top of the pan and arrange carefully the fish fillets. Cover with a bowl to retain the smoke within. Let it smoke for about a minute or so.
- In a large bowl add the salad greens, chopped tomatoes and the grilled zucchini. Shake all the dressing ingredients in a small jar and drizzle on top of the salad. Mix until combined and arrange the smoked trout fillets on top. At last sprinkle the toasted sunflower seeds on top.
- Serve with a glass of cold white wine.
If you can’t smoke the trout, you can simply enjoy it as it is. Also, to avoid food poisoning make sure to use very fresh trout/salmon, for extra precautions freeze it for 24 hour before consuming.