Citrus & Smoked Trout Endive Salad
Ingredients
·
1lb Trout or other White Fish
For
Brine
·
500ml Water
·
6 Tbsp Kosher (Sea) Salt
·
6 Tbsp Granulated Sugar
·
2 Cloves Garlic, peeled and halved
·
1 Tbsp Lime Juice
For
Salad:
·
4 heads of Endive
·
1 Grapefruit, sectioned and cubed
·
Juice and zest of 1 Lemon
·
1 Shallot, Minced
·
2-3 Tbsp fresh Parsley, chopped
·
Salt & Pepper to taste
1. Combine all
ingredients for the brine
2. Place Trout in a
glass bowl/container and cover with brine, refrigerate overnight
3. Rinse Trout and pat
dry
4. Place Trout,
skin-side down, in Smoker, preheated to 225°C with Alder Bisquettes and smoke
for approximately 1.5-2 hours
5. Flake off Trout
meat from the bones and remove skin
6. Place Trout meat in
a bowl and toss together with Grapefruit, Lemon juice and half of the zest and
shallots and season with Salt & Pepper
7. Cut off the base of
each Endive head and remove individual spears from the head
8. Scoop Trout mixture
into spears
9. Garnish with
Parsley and remainder of Lemon Zest.
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