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Home-Smoked Trout with Feta Salad

Home-smoked trout fillets served on a bed of beetroot, shallots, and feta, finished with a balsamic vinaigrette and watercress.

Seafood High Protein Salad Dinner Party Smoked Fish

Estimated Nutrition

Calories

620

kcal / serving

2480 kcal total

Carbs

31g

per serving

124 g total

Fat

40.1g

per serving

160.5 g total

Protein

46.3g

per serving

185 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

For curing mixture

CondimentsSauces

White Balsamic Vinegar

For dressing

Dairy

200

Feta

Roughly chopped

NutsSeeds

200

Sea Salt

For curing mixture

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

OilsFats

Extra Virgin Olive Oil

For dressing

Seafood

piece

Trout

Large, cleaned, filleted, and pin boned

Vegetables

piece

Shallots

Peeled and sliced into rings

200

Beetroot

Cooked and roughly chopped

100

Watercress

Leaves

Method

Mix the sugar and sea salt together in a bowl and divide into four portions.

Layer two pieces of cling film and sprinkle one portion of the salt mixture in the center.

Place one trout fillet skin-side down on the salt and top with another portion of the mixture.

Wrap the fillet tightly in cling film and repeat for the second fillet.

Chill the wrapped fish in the fridge for 12 to 24 hours.

Unwrap the cured trout and rinse thoroughly under cold water then pat dry.

Light a handful of oak chips in a smoker and drizzle with water to smoulder.

Place fillets skin-side down on the grate and smoke covered for 60 to 90 minutes.

Remove the trout from the smoker and allow it to cool.

Whisk balsamic vinegar and olive oil together and season with salt and pepper.

Arrange shallots, beetroot, and feta on a platter and flake the trout over them.

Garnish with watercress and drizzle with the prepared dressing.

made with
a toodle. project