Recipe by TxGriffLover
From the "Smokin'" Cookbook. Trout and Whipped Cream? Once you taste this classic pairing from Eastern Europe the whole thing will make perfect sense. Match that combo up with an elegant little green salad dressed with lemon and olive oil and you have the makings of a four-star first course for your next dinner party. This recipe is intended to be made using a stove top smoker.
- 2 -3 smoked whole trout or 4 -6 smoked trout fillets
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon kosher salt, plus more for seasoning the salad
- 2 tablespoons mild white vinegar or 2 tablespoons fresh lemon juice
- 2 tablespoons bottled horseradish
- 2 tablespoons finely sliced chives or 2 tablespoons chopped fresh parsley
- 6 cups tender not-too-bitter salad greens
- fresh ground black pepper
- 2⁄3 cup olive oil
- 3 tablespoons fresh lemon juice
Directions See How It's Made
- Smoke the trout according the recipe Stove Top Smoker Smoked Whole Trout. (see related recipe) Cool to room temperature and remove the fillets (if using whole trout) as described. Remove as many bones as possible from the fillets. The trout can be smoked up to a day in advance and
- refrigerated. Remove the fillets to room temperature about an hour before serving.
- Whip the cream and 1/2 teaspoon salt in a chilled bowl until the cream holds soft peaks when the beaters are lifted from it. Gently stir in the vinegar, horseradish, and chives until the sauce is smooth and creamy. The sauce may be prepared up to a few hours in advance and refrigerated.
- Just before serving, fluff the greens (like baby spinach, baby red and green romaine, or Boston-mesculin will do in a pinch-washed and thoroughly dried, preferably in a salad spinner) in a large mixing bowl and season lightly with salt & pepper. Pour the olive oil over the greens and toss until coated. Add the lemon juice and toss until it's evenly mixed throughout the salad.
- Taste the salad and add salt, pepper, lemon juice or olive oil as you see fit. Serve the trout fillets and salad side-by-side, spooning a little of the horseradish whipped cream over the trout and passing the rest separately.
- Note: Make sure the heavy cream is thoroughly chilled before whipping it. If you chill a metal or glass bowl and whisk (or beaters if using an electric mixer) for 10-15 minutes before whipping the cream, the cream will whip faster and hold sturdier peaks.