Smoked Trout Salad With Grilled Fingerlings Potatoes And Mustard Dill Vinaigrette Recipes

Steps:

• Mix 1/2 cup yellow mustard, 1/4 cup each finely chopped dill pickles and white onions, and 1 tablespoon chopped fresh dill.

Steps:

• You will need to start your grill with hickory charcoal. Place trout in a casserole pan. In a small mixing bowl add the garlic, parsley, basil and squeeze half a lemon and lime in the herbs and garlic. Using a wire whisk slowly add 1/2 cup of olive oil to herbs and citrus. When well incorporated pour over trout and season with salt and pepper. Let sit for about 10 minutes.
• Slice half the tomatoes in circles and lay on platter with wild greens. The other half of the tomatoes dice and place in another small mixing bowl. Add a little chopped basil, extra-virgin olive oil, a drizzle of truffle oil, to taste, and a drizzle of balsamic vinegar. Season, to taste.
• Place trout on grill flesh side down and leave for about 2 minutes. Season skin side, flip and cook for 1 to 2 minutes longer.
• Pull trout off grill and place over greens and sliced tomatoes, then randomly place heirloom relish over fish. Take remainder of balsamic and truffle oil and drizzle over salad.

Steps:

• Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a pot; add a pinch of salt, cover and bring to a boil. Reduce to a simmer and cook, uncovered, until tender, 8 to 10 minutes. Drain and let cool slightly; pat dry.
• Meanwhile, whisk the creme fraeche, vinegar, olive oil and mustard in a large bowl to make a smooth dressing. Stir in the dill. Drain the onion, pat dry and add to the dressing. Add the potatoes and cucumber, season with salt and pepper and toss to coat.
• Divide the watercress among 4 plates and add some potato salad to each. Flake the trout with your fingers and scatter on top. Serve with pumpernickel bread and/or pickled beets, if desired.

Steps:

• Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
• To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.