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Smoked trout Niçoise recipe

Smoked trout Niçoise recipe

  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Nicoise salad

A variation on a colourful Provençal favourite, this hearty salad is just perfect for an early summer lunch, making the most of baby new potatoes and asparagus at the peak of their season.

7 people made this

IngredientsServes: 4

  • 600g baby new potatoes, scrubbed
  • 225g asparagus spears, trimmed and cut into short lengths
  • 225g cherry tomatoes, halved
  • 40g stoned black olives
  • 2 large eggs
  • 175g Arbroath hot-smoked trout fillets, flaked
  • 85g rocket
  • PARSLEY DRESSING
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh parsley

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. First make the dressing by shaking all the ingredients together in a screw-topped jar. Season to taste. Cook the potatoes in a saucepan of lightly salted, boiling water for about 15 minutes until just tender. Lift out the potatoes with a draining spoon, leave whole if they are small or slice thickly, then toss with the dressing and put aside.
  2. Bring the pan of water back to the boil and add the asparagus, then reduce the heat and simmer for 4–5 minutes until tender. Remove with a draining spoon, refresh briefly under cold water and drain. (This cools the asparagus quickly and helps to retain the bright green colour.) Stir the asparagus into the potatoes with the tomatoes and olives.
  3. Add the eggs to the pan of water and simmer for 7 minutes. Remove, run under cold water until cool enough to handle, then peel away the shells and cut the eggs into quarters.
  4. Add the eggs, flaked trout and rocket to the potatoes and toss lightly to coat evenly in the dressing. Serve slightly warm or cold.

Variations

*The hot smoked trout can be replaced by smoked mackerel fillets, or fillets from 6 grilled fresh sardines. Canned tuna or salmon, about a 200g drained can, would also be good. *Quail's eggs make a pretty alternative if they're available – use 4 quail's eggs to replace the 2 hen's eggs and boil for 2–3 minutes. Cut in half.

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Smoked Trout Nicoise Recipe

Smoked trout nicoise salad is served as a full time meal and forms a great option for menus of special occasions.
This is an easy and simple to make salad yet delectable at the same time with simple dressing of mustard on potatoes, eggs and trout. In order to enjoy the real flavor of this dish, quail eggs are used but if they are not available you can use any eggs that come in handy like chicken eggs. Let us begin and see how to prepare this awesome salad.

Preparation Time: 10 minutes
Cook Time: 20 to 25 minutes
Utensils: Sauce Pan, Drainer, Chopping Board, Chopping Knife, Salad Serving Platter, Serving Spoon
Servings: 4 to 5 persons

Nutrition:
Calories: 436
Fat: 23.2 g
Cholesterol: 36 mg

Ingredients:

– Smoked Trout (Canned)
– 4-5 fresh Potatoes
– 4 Eggs
– 200g Asparagus (Finally Chopped)
– 1 cup Kalamata Olives
– 1 bunch Parsley
– ¼ cup Vinegar
– ¼ cup Mustard Powder
– 2 Tomatoes (Chopped into Cubes)
– ¼ cup Lime Juice

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Instructions

Add some water in a sauce pan and let it boil. When the water starts bubbling add the potatoes in it, and let them boil for about 12 to 15 minutes.

In the meantime, add and mix together olive oil, mustard, parsley and lime juice in a separate bowl and set it aside.

By the time the potatoes are almost ready, so take them out and let them cool down for about 4 to 5 minutes. Slice them gently into thick circular discs and put the dressing that we have just prepared.

Now put the eggs to boil for about 7 minutes and then peel them and cut them gently into circular discs.

Similarly boil the asparagus in water for 4 minutes.

Now take out the canned smoked trout in a serving platter. Add potatoes, tomatoes, olives, eggs and asparagus.


Method

Methods for the Brine

  1. In a non-metallic container big enough to hold the fish, combine the salt, both sugars, honey and the water and whisk vigorously to dissolve the ingredients.
  2. Chill the brine.
  3. Thoroughly rinse the trout and submerge them in the brine, using a plate to weight them down beneath the surface.
  4. Brine for 6 to 8 hours in the fridge.
  5. Discard the brine and rinse the trout again.
  6. Pat the fish dry with paper towels and place them on a cooling rack in the fridge until they feel tacky to the touch. Two or three hours should do it.

Smoking the Trout

  1. If using a chamber smoker with adequate space, consider suspending the trout.
  2. For each fish, place the belly of a loop of twine across the back of its neck and pass the sides of the loop under the fish’s gill covers and then push the knotted end out of the fish’s mouth.
  3. Prepare your smoker and preheat to a temperature of approximately 170°F. Fruit woods such as apple or cherry are ideal.
  4. If possible, suspend the trout in the smoker at least 10 inches above the heat source. If not, place them on wire racks so there’s plenty of room between the fish.
  5. Begin checking the fish at around 3 hours.
  6. When done, the ends of the tail and other fins will have turned dry and crispy.
  7. The skin should easily peel away. It should seem that the flesh would easily slip away from the ribs and spine, leaving bare bones.
  8. Remove the fish from the smoker and allow to cool enough that they can be handled comfortably.
  9. These trout are best when served within a day or two, though you can wrap them in foil and store in a fridge for a week or so.
  10. For freezing, chill the fish thoroughly and vacuum seal.
    Cooking Game: Smoked Trout brought to you by Weston

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Smoked Trout – Delicious Recipe

Meat is far too often the star of a barbecue. While there's nothing all that wrong with that (and quite a few things right with it), it's a bit unfortunate that this often means overlooking a whole animal kingdom's worth of other delicious smoked foods.

One such dish is fish. Everyone's favorite brain food responds just as well to a long smoke as it does to frying in a pan, so why not give it a shot the next time you've got the smoker fired up?

To give you a hand with that, let's go over a recipe for a delicious smoked trout​. ​The most popular recipe is smoked salmon, but in this recipe we are going to share a few tips and tricks along the way that can help you cook rainbow trout to perfection. By the time you're done, no one will even give steak a second look.

What You Need For This Smoked Trout Recipe

In order to get your smoke on, you'll first need to grab a few ingredients and supplies. Like most good recipes, this one isn't all that complex. In fact, there's only about three ingredients including the trout itself. To make more than this recipe calls for, simply double the amounts as needed for the same results.

Smoked Trout Recipe

When you've gotten your supplies together, it's time to start work on your fish. Give yourself at least two days or so before you intend to eat your trout in order to have ample time to complete all the steps to this recipe. With much of the flavor in this recipe coming from a brine, you'll want the head start.

Step 1: Brine the Fish

In a large bucket or other solid container, add a half cup each of salt and dark brown sugar to a gallon of fresh water, stirring to combine until it's completely dissolved. Add two tablespoons of uncracked black peppercorns or black pepper to the water.

When your trout brine has mixed, place in your fish, adding additional water if needed to cover them. Find a cool place in your fridge or another area to store the container with fish brine overnight or up to a full day.

Step 2: Dry the Fish

After brining your ​trout fillets for as long as desired, remove them from the liquid and pat them dry with paper towels both inside and out. Discard the remaining brine.

Place metal cooking racks into a large pan, then place the fish on top of the racks. Place them in the fridge to dry out for around half a day. This helps to ensure a more even cook during smoking and a crispier exterior to your fish without compromising the soft interior by overcooking it.

Step 3: Prep the Smoker

About an hour before smoking, remove your fish from the refrigerator to let them warm up to room temperature. This ensures a more even cook later on. Soak your wood chips in hot water, too, if you're using those instead of wood chunks.

Fill your smoker halfway with charcoal, choose the wood depending on the smoke flavor you want to get, and light it, closing the lid and turning the air vents to as open as they can be to burn the coals down. Given that fish is prone to overcooking when smoked, you'll want an exceptionally low cooking temperature as you cook them. The best would be around 150 degrees Fahrenheit.

Once your charcoal has had a chance to burn thoroughly, top it off with more plus your wood and place on the grate. Fill the water tank and close the lid to give everything a chance to warm up again.

As before, you'll still want to try and maintain your lower temperature as you do this, so try to restrict the air flow on the smoker when necessary. You can also try placing a tray full of ice in with the fish, refilling as needed.

Step 4: Smoke the Fish

When you've achieved a consistent temperature with your smoker, you're ready to cook. Place your fish onto the grates or, if you have any and your grill's size permits, hang them from grill hooks.

It can take anywhere from four to eight hours for your trout to full smoke, though the exact time can vary based on the size of the fish and the temperature outside, plus how well you manage to keep the smoker's temperature consistent. During that time the trout will absorb all the delicious smoky flavor turning into the perfect fish.

Keep a close eye on the temperature as well as the levels of wood, charcoal, and water left in the smoker, refilling as needed and adjusting the air vents when necessary.

Check the fish's temperature around the three hour mark. When fully cooked, it should register around 145 degrees Fahrenheit. As you won't be resting the fish, you won't want to remove them more than a degree or two before you hit that temperature.

Step 5: Serve the Fish

As mentioned before, fish is one of the only things that come off a grill that you don't have to rest. That means you and your guests won't be left waiting around at your peak hunger. Simply pull the trout once it hits the correct temperature and dig in with some tasty sides and a wedge of lemon.

In Conclusion

While you might not think of fish as the star of a cookout, it's just as delicious as any steak when done right. Now you've got the skills to do just that with a delicious smoked trout recipe right at your fingertips.

If you liked this recipe, leave a comment about it down below. Feel free to share any tips for a good fish smoke you might know. As always, remember to share this page with a friend if they haven't yet experienced the wonder of smoked trout for themselves.


Smoked Lake Trout

Honest moment here: I’m not a big fisher. I didn’t fish a lot growing up but my husband, Todd, grew up fishing and his favorite way to enjoy brook or lake trout was sauteed in a pan with a lot of butter. My whole goal with this recipe was to make a smoked trout lover out of Todd.

While I’ve rarely smoked my own fresh caught lake trout, I understand how amazing it can be to catch a fish, prep it, smoke it, and enjoy the fruits of your labor. I have so much admiration for those of you who catch your own food! And since you put in all that effort to catch the fish in the first place, let’s make sure it’s cooked well too.


Big Sky Niçoise Salad

In a blender, combine the lemon juice with the vinegar, shallot, mustard, garlic and lemon zest and pulse until finely chopped. With the machine on, add the olive oil in a thin stream and blend until emulsified. Add the capers and a pinch each of salt and pepper and pulse until the capers are coarsely chopped.

Put the potatoes in a large pot of cold water. Bring to a boil and cook until tender, about 18 minutes. Using a slotted spoon, transfer the potatoes to a colander and rinse under cold water until cool. Pat dry and cut into quarters.

Return the water to a boil. Add the haricots verts and cook until crisp-tender, about 5 minutes. Drain and refresh under cold water. Pat dry.

In a large bowl, toss the salad greens with 1/4 cup of the lemon-caper dressing and transfer to large plates. Working with 1 ingredient at a time, toss the potatoes, haricots verts, trout and tomatoes with the remaining dressing and arrange over the salad greens. Garnish with the eggs and olives. Serve the salad immediately, passing any remaining dressing separately.


In Your Box (serves 2)

  • ½ oz. Pitted Kalamata Olives
  • 1 Roma Tomato
  • 2 Garlic Cloves
  • 1 Lemon
  • 2 oz. Green Beans
  • 3 oz. Red Potato

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.


Delicious and Creamy Smoked Rainbow Trout Spread Recipe

My husband tweaked a Martha Stewart recipe for this smoked rainbow trout spread. We own Martha Stewart&aposs Hors d&aposOeuvres book, among many other cookbooks in our collection.

Her smoked trout mousse recipe calls for four more ounces of full-fat cream cheese. She also suggests using fresh or bottled grated horseradish. As strong as jarred horseradish is, fresh can be even more pungent. My husband uses only one tablespoon of the jarred variety. He also has cut the amount of cream cheese and uses low-fat versions of it successfully. The amount of lemon juice, salt, and pepper remains to taste. In our opinion, a couple of teaspoons of freshly squeezed lemon juice suffices to give this spread a delicious and tangy taste. You are free to determine what tastes best to you.

He always removes the bloodline on a fish, a step that eliminates the fishy taste. In this case, scraping the darker bits of the smoked trout accomplishes the same thing. That is an additional step he takes. Doing that and removing all the bones takes most of the prep time when making this recipe. The rest with a food processor is easy-peasy!


Perfect Smoked Trout Recipe

The preparation and smoking method are relatively simple and the finished product will melt in your mouth. It’s darn near perfect.

You can smoke smaller trout whole. Thanks to the low and slow cooking process, the bones will separate themselves from the meat, and it will be easy to remove the meat from the bones, if you decide not to fillet out your fish. Either way, keep the skin on the fish.

Ingredients

For 2-3 kg (5-7 lb) of trout. ProTip: The average 33 cm (13 in.) trout weights .45 kg (1 lb).

The Brine

  • 2 Liters (1/2 Gallon) Water
  • 120 mL (1/2 Cup) Sugar
  • 120 mL (1/2 Cup) Brown Sugar
  • 120 mL (1/2 Cup) Salt
  • 30 mL (2 Tbsp) Garlic Powder
  • 30 mL (2 Tbsp) Chili Powder
  • 45 mL (3 Tbsp) Lemon Juice
  1. Place trout in a glass cooking dish and pour in brine. Make sure all surfaces of the fish come in contact with the brine.
  2. Refrigerate for 8 hours.
  3. Remove trout from dish and rinse in cold water.
  4. Pat dry and lay out on smoker rack for one hour. Try to place the fish on the smoker rack so that smoke can reach the insides of the fish. For fillets, place the fish with the skin side down.

Directions

Smoking Method

Preheat your Bradley smoker to 107°C (225°F). We recommend Alder Bisquettes for smoke.

Smoke trout for up to 4 hours, keeping an eye on them to make sure they don’t dry out. Smaller trout can be fully smoked in as little as 1.5 hours but can be left in longer for a stronger smoke flavour.

When the fish is done, you can eat them fresh out of the smoker, as an appetizer or as an ingredient in another dish – that is, if you can resist eating it all before then!

Refrigerate leftovers for days or freeze for months. If you decide to throw them in the freezer, don’t forget to remove the meat from the bones first.

This is an easy, great-tasting recipe for smoked trout that anyone can do. Give it a try and you’ll see why we call it the perfect smoked trout recipe. The semi-sweet and salty flavour combined with fresh trout will be irresistible to your guests!


Time To Smoke the Trout (or Salmon)

Hopefully, you’ve taken the time to properly brine the fish, and form a nice pellicle on the surface of the flesh. Now it’s time to put your fish in the smoker!

Set your smoker up to cook with indirect heat at around 140 or 150 degrees, and then place your trout or salmon fillets on the grill grates. After two hours, increase the temperature in your smoker by 20 degrees. Repeat this process every two hours.

What’s That White Stuff Oozing Out of My Smoked Fish?

You can start your smoker out at 225 and just keep it there, but you’ll notice a white substance ooze out of the fish called albumin. Gradually increasing the temperature helps the fish firm up at a slower rate, thus reducing the albumin appearance, and giving you much better flavor!

Love this post? Be sure to check out my smoked salmon recipe!

If you’re looking for something other than fish, you’ll love my Smoked Juicy Lucy’s!

Small trout only take a few hours to smoke, but larger trout and salmon can take several hours. Check the temp of your fish with a good meat thermometer after a few hours, and when the fish has reached an internal temperature of 145 degrees, you’re done!

Best Way to Check Internal Temperature

There are quite a few different products on the market that you can use to check the internal temperature of your food. I’ve tried several different types of thermometers, but my favorite one is the Thermapen MK4.

One of the reasons I really love my Thermapen is because it takes all the guesswork out of knowing when my foods have been cooked to a safe temp… PS… This fish is not done! Smoked fish is safe for consumption at 145 degrees.

The Thermapen MK4 gives an internal temperature readout almost instantly. The Thermapen’s intelligent design makes it easy to read the backlit display at almost any angle.

We first purchased the Thermapen for use in our smoked meat cooking, but it’s quickly become a tool my wife uses when we are cooking other food in the kitchen too.