Smoked trout has a more delicate flavour than the ubiquitous smoked salmon, and with these accompaniments makes for a more special starter.The purée can be made the day before and chilled ...
Cook in a well-ventilated place and open the windows.) When the trout has smoked, remove from the smoker and set aside to cool. Meanwhile, whisk the balsamic vinegar and olive oil together in a bowl.
Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to ...
Place the trout in a glass casserole dish with a lid, open, flesh-side-up, and pour the marinade over the interior. Close the fish and roll gently from side to side to ensure even coating.
Thinly slice 3 scallions. Add to medium bowl and stir in chopped tomato, flaked trout, 1 cup cilantro and lime juice. Season with salt to taste and set aside. Make avocado crema: Slice remaining ...