Smoked Steelhead Trout Recipe
Horseradish, sauce gribiche, grilled bread
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Ingredients
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Fish
Sauce Gribiche
Grilled Bread
Horseradish
Method
Prepare the Steelhead Trout
- 1
Season the Trout
Rub the steelhead trout fillet with olive oil, salt, and black pepper.
- 2
Prepare the Smoker
Soak the wood chips in water for about 30 minutes. Drain and place them in the smoker.
- 3
Smoke the Trout
Place the seasoned trout on the smoker rack and smoke for about 1 hour at 225°F (107°C), or until the internal temperature reaches 145°F (63°C).
Make Sauce Gribiche
- 4
Combine Ingredients
In a bowl, combine chopped hard-boiled eggs, Dijon mustard, white wine vinegar, olive oil, capers, cornichons, and parsley. Mix well and season with salt and black pepper to taste.
Grill the Bread
- 5
- 6
Grill the Bread
Grill the bread on medium heat until toasted and golden, about 2-3 minutes per side.
Serve
- 7
Plate the Dish
Serve the smoked steelhead trout with a dollop of horseradish, a generous spoonful of sauce gribiche, and grilled bread on the side.