Smoked Trout With Crackers And A Lemon Dill Mayonnaise Recipes

Steps:

• Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
• Divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.

Steps:

• In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours.
• Prepare a hot smoker.
• Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool.
• Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth.
• Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout.

Steps:

• To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day.
• Soak hickory chips overnight in water.
• To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms.
• Set drip pans opposite briquets.
• Remove fish from brine and wipe dry.
• Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam.
• Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape.
• Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down.
• Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving.
• To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside.
• To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately.
• To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.