Directions for: Smoked Trout Brandade on Beet Cured Gravlax with Cucumber Beet Salad
Ingredients
Beet Cured Trout Gravlax4 fresh trout filets (each about 8 oz/227 g), pin bones removed and patted dry
1 cup (250 mL) brown sugar, packed
1 cup (250 mL) kosher salt
cup (60 mL) pink peppercorns, cracked
4 cup (1 L) red beets, peeled and finely grated
zest of 2 oranges
2 Tbsp (30 mL) vodka
1 bunch dill, roughly chopped
Smoked Trout Brandade2 cup (500 mL) mashed potatoes
1 cup (250 mL) smoked trout, chopped
cup (60 mL) creme fraiche OR sour cream
juice and zest of 1/2 lemon
2 Tbsp (30 mL) chervil, finely chopped
1 Tbsp (15 mL) horseradish
salt and pepper
Cucumber Beet Salad & Assembly4 medium golden beets, peeled and very thinly sliced into rounds
1 English cucumber, sliced lengthwise into very thin ribbons
red onion, finely sliced
1 Tbsp (15 mL) fresh dill, finely chopped
2 Tbsp (30 mL) sherry vinegar
cup (125 mL) extra virgin olive oil
salt and pepper
Directions
Beet Cured Trout Gravlax1. Lay filets skin-side-down lengthwise in a 9x13-inch glass baking dish.
2. Mix together brown sugar, salt and peppercorns and sprinkle evenly over filets.
3. Mix together beets and orange zest and sprinkle evenly over sugar-salt mixture.
4. Sprinkle vodka over beet-zest mixture, sprinkle dill over top, cover with plastic wrap, and refrigerate for 8 hours or overnight.
5. Before cutting gravlax crosswise into paper-thin slices, scrape off dill and beet mixture and pat dry with paper towelling.
Smoked Trout Brandade1. Stir together potatoes, trout, crme frache, lemon juice and zest, chervil and horseradish until well combined, season to taste with salt and pepper, cover and refrigerated until ready to serve.
Cucumber Beet Salad & Assembly1. Toss beet, cucumber, onion and dill in a bowl with vinegar and oil and season to taste with salt and pepper.
2. To plate: Layer a little of the gravlax slices on each of 4 chilled salad plates, top with cucumber-beet salad, and top with a scoop of brandade. If desired, drizzle salads with a little extra virgin olive oil and serve with pumpernickel bagel chips.
See more: Moderate, Appetizer, Salad, No-Cook, North American