Smoked ocean trout salad
It seems that trout is often overlooked in favour of its better-known cousin, salmon. However, many chefs and we humble cooks really appreciate and at times prefer trout for its more complex and sophisticated flavour. Unlike rainbow and brown varieties, ocean trout spend half their lives in the saline water, which probably gives their flavour that other dimension that I like so much. Although it’s a bit on the bony side, the flesh has the most appetising rosy orange colour, creating great looking dishes. It’s available all year round and can be used in the same way as salmon or other white fish.
Like other oily fish, ocean trout has a pretty impressive nutritional portfolio. It’s high in protein, has a low GI and all the goodies to keep your brain, nervous system, heart and blood in great condition. I tell my friends to eat trout or salmon when they’re feeling hungover or a little down. Personally, I don’t need any special reason to tuck into a bit of trout, I love it, especially if it’s smoked.
Unlike smoked salmon, which is cured and cold smoked, the trout is usually hot smoked, which cooks the fish evenly while giving it that smoky flavour. If you own a smoker and know what you’re doing then by all means hot smoke your fish for this recipe. I bought my whole trout already smoked from Sydney Fish Markets for about $8.
The best thing about smoked fish is that you can enjoy it as is, with a slice of fresh crusty bread and a beer. It’s also great in sandwiches, dips, rillettes, pasta and salads. This smoked trout & baby potato salad with spinach is fresh, nutritious and easy to make.
Ingredients
Serves 2
½ whole smoked trout (skin and bones removed, flesh flaked, about 200g)
8 baby white potatoes
1 small lebanese cucumber, sliced
1 tbs small capers
a bunch of baby spinach
½ Spanish red onion, sliced thinly
Dressing
1 tsp finely chopped dill
1 teaspoon whole egg mayonnaise
1 tablespoon crème fraiche or sour cream
1 tablespoon lemon juice
½ teaspoon horseradish cream (can be omitted)
cracked pepper
sprinkle of sea salt
chopped spring onion to garnish
1. Boil baby potatoes in skin in salted water until tender but not falling apart. Drain and put aside to cool down a bit.
2. While the potatoes are cooking prepare the trout. Remove skin on one side and peel the flesh off taking out any bones. Flake the flesh into medium-sized pieces.
3. Slice all other ingredients and mix the dressing in a bowl.
4. Cut potatoes into quarters and combine with cucumber, half of trout flakes, some baby spinach, capers and red onion. Mix through with enough dressing to coat all bits and pieces.
5. To serve, place baby spinach leaves on a plate in a shape of a fan, it’s easier if you tear off the stems. Put a little mountain of the salad in the middle and top it off with remaining trout flakes, some spring onion and a few capers. Give it a little sprinkling of olive oil and lemon juice for extra freshness and gloss.