Smoked Trout Recipe

Prepare trout

If the smoked trout fillet has skin, remove gently with a filleting knife. Pat the fillet dry with paper towels. Using a sharp knife, slice the fillet very thinly on a slight diagonal into 1/8-inch (3 mm) slices to create carpaccio-style pieces. Aim for uniform thinness.

Arrange the slices on a large chilled platter in a single overlapping layer, leaving space for salad components. Lightly brush the top of the slices with 1 tablespoon olive oil, then sprinkle the lemon zest, 1 teaspoon fine sea salt evenly, and 1/4 teaspoon freshly ground black pepper over the trout. Set aside at room temperature while you prepare the dressing and salad (no more than 20 minutes).

Emulsify dressing

In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 1 teaspoon freshly grated ginger, 1.5 tablespoons honey, 1 tablespoon rice wine vinegar, and 1/2 teaspoon Dijon mustard. Whisk until honey is dissolved. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking vigorously (or close jar and shake) to emulsify. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to 1/2 teaspoon more honey if too tart, or a pinch more salt if needed.

Keep dressing at room temperature; if honey has separated, whisk or shake again before use.

Assemble greens

Place 4 cups arugula, 1 cup microgreens, and 1/2 cup thinly sliced fennel (if using) in a large mixing bowl. Drizzle approximately 2 to 3 tablespoons of the ginger honey lemon dressing over the greens and toss gently but thoroughly to coat. Taste a small amount and add more dressing if needed — the greens should be lightly dressed, not saturated.

Using tongs, mound the dressed greens in the center of the platter or divide into individual plates, leaving the trout carpaccio visible around or atop the greens depending on presentation preference.

Finish and garnish

Drizzle 1 teaspoon extra-virgin olive oil lightly over the arranged trout slices for sheen. Scatter rinsed capers sparingly over the trout if using (about 1 teaspoon). Add a few micro lemon thyme or dill sprigs for aroma. Using a microplane, finely zest the remaining lemon over the entire dish for fresh brightness. Cut the lemon into thin slices or wedges and tuck one or two onto the platter.

Optional — for a touch of heat: grind a little extra black pepper over the trout just before serving. Serve immediately so the trout remains tender and the greens crisp.