Hot Smoked Trout And Simit Recipe
summer vegetables, crudite, simit
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Ingredients
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Simit (Turkish sesame bagel)
Hot Smoked Trout
Summer Vegetable Crudité & Garnishes
Yogurt-Herb Spread
Finishing & Serving
Method
Simit (Turkish sesame bagel)
- 1
Make the dough
In a large bowl or the bowl of a stand mixer, combine warm water, sugar and instant yeast. Let stand 5 minutes until foamy. Add flour, salt and vegetable oil. Mix with the dough hook or a wooden spoon until a shaggy dough forms. Knead by hand on a lightly floured surface or with the mixer on medium for 6–8 minutes until smooth, elastic and slightly tacky.
- 2
- 3
Shape simit
Punch down the dough and divide into 6 equal pieces (for medium size) or 8 for smaller. Roll each piece into a rope about 10–12 inches long. Fold the rope in half, twist the two strands together twice, then join the ends to form a ring, pinching to seal. Place shaped rings on a parchment-lined baking sheet, cover and let rest 20 minutes.
- 4
Prepare sesame dip
In a shallow wide bowl whisk together molasses and the 3 tablespoons of water until smooth and slightly loose. Whisk the egg in a separate small bowl until combined for an optional egg wash (use if you want a deeper golden crust). Toast sesame seeds in a dry skillet over medium heat, stirring, 2–3 minutes until aromatic and pale golden.
- 5
Dip and seed
Preheat oven to 450°F (230°C) with a baking stone or baking sheet inside. Brush or dip each ring briefly into the molasses mixture (or brush with beaten egg then brush molasses for extra gloss). Immediately coat thoroughly with the toasted sesame seeds, pressing gently so seeds adhere. Place back on the parchment-lined sheet.
- 6
Bake
Bake simit on the preheated sheet or stone for 12–16 minutes, rotating once, until deep golden brown and crisp. Remove to a rack to cool slightly before serving.
Hot Smoked Trout
- 7
- 8
Set up smoking (grill or stovetop smoker)
If using a grill: preheat one side to medium (indirect heat) and place a small foil packet of soaked wood chips on the hot side to create smoke, or use a smoker box. If using a large heavy skillet or stovetop smoker: line the bottom with foil, add the soaked wood chips, place a rack above the chips and preheat over medium until chips begin to smoke lightly. Ensure ventilation and keep heat moderate so fish cooks gently with smoke.
- 9
Hot smoke the trout
Place trout skin-side down on the rack away from direct flame so it receives smoke and moderate heat. Cover (lid or foil) and smoke for 8–12 minutes depending on thickness, until the fillet flakes easily with a fork and registers 130–135°F (54–57°C). Avoid overcooking — fish should be moist and flaky with a gentle smoky aroma.
- 10
Rest and flake
Remove smoked trout to a plate, let rest 3–5 minutes. Using a fork or your fingers, gently flake into large pieces, keeping some skin attached if desired. Taste and adjust seasoning with a final pinch of flaky sea salt and a little cracked pepper.
Yogurt-Herb Spread
- 11
Make spread
In a small bowl combine Greek yogurt, olive oil, chopped dill and mint, lemon zest, lemon juice, salt and black pepper. Stir until smooth and taste for seasoning. Refrigerate until ready to serve. The spread should be creamy, bright and slightly tangy to complement the smoked trout.
Summer Vegetable Crudité & Garnishes
- 12
Prep vegetables
Wash and dry all vegetables. Thinly slice cucumber into long ribbons or coins, halve cherry tomatoes, trim and peel carrots if large (leave baby carrots whole), thinly slice radishes. Arrange vegetables attractively on a platter or individual plates.
- 13
Herb and microgreen finish
Scatter chopped dill, mint and microgreens over the vegetables. Reserve a few sprigs for finishing the plated simit and trout.
Assembly & Serve
- 14
Assemble simit and trout
Cut each warm simit in half horizontally or serve whole to tear. Spread a generous spoonful of the yogurt-herb spread on the cut surface. Top with hot smoked trout flakes, a few cucumber ribbons and cherry tomato halves. Drizzle a little extra virgin olive oil and finish with flaky sea salt, cracked black pepper and a few lemon wedges on the side.
- 15
Serve
Arrange remaining simit, trout, and crudité on a communal board for family-style service or plate individually (one simit half per person as an open sandwich with extra crudité). Garnish with extra dill and microgreens. Serve immediately while simit is still warm and trout is slightly warm or at room temperature.
