Wood Fire Smoked Trout Recipe
grapefruit, blood orange, avocado, sunflower seeds, arugula, Boston Bibb lettuce & a sherry vinaigrette
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Ingredients
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Fish
Salad
Vinaigrette
Method
Fish Preparation
- 1
Prepare the Trout
Rinse the trout fillets under cold water and pat them dry with paper towels.
- 2
- 3
Prepare Wood Chips
Soak the wood chips in water for at least 30 minutes before smoking to prevent burning too quickly.
- 4
Salad Preparation
- 5
Prepare the Fruits
Segment the grapefruit and blood orange, removing the pith and seeds. Slice the avocado in half, remove the pit, and scoop out the flesh, slicing it into thin pieces.
- 6
Combine Salad Ingredients
In a large bowl, combine the arugula, Boston Bibb lettuce, grapefruit, blood orange, avocado, and sunflower seeds.
Vinaigrette Preparation
- 7
Mix the Vinaigrette
In a small bowl, whisk together the sherry vinegar, Dijon mustard, honey, and olive oil until well combined. Season with salt and black pepper to taste.
Assembly
- 8
Plate the Salad
Divide the salad mixture among serving plates. Top with the smoked trout fillets.
- 9
Drizzle with Vinaigrette
Drizzle the prepared sherry vinaigrette over the salads just before serving.
- 10
Serve
Enjoy your wood fire smoked trout salad as an elegant appetizer or light main course!
