Hot Smoked McFarland Springs Trout Salad
Serves Four
Vinaigrette Batch
1 Tbl. Shallot, peeled and minced
1 tsp. Dijon mustard
2 oz. Sherry wine vinegar
2 oz. Red wine vinegar
1 tsp. Capers, rinsed and chopped finely
6 oz. Virgin olive oil, medium body
Salad
12 oz. Fingerling potatoes
3 each Garlic cloves, peeled and smashed
1 each Branch of fresh thyme
½ tsp. Coarsely ground black pepper
3 tsp. Kosher salt
2 cups Cold water
6 oz. Cherry tomatoes, rinsed and halved
3 oz. Blanched (white) frisee, green tips cut away, washed and dried
8 oz. McFarland Springs hot smoked trout
1 Tbl. Chopped fresh dill
2 oz. Vinaigrette
Method
Gather and measure all ingredients. Combine the minced shallot with the Dijon mustard, both vinegars, and the capers and mix to combine. Whisk the oil in, then season well with salt and freshly ground black pepper. Reserve chilled.
Combine the potatoes, water, salt, pepper, garlic, and thyme in a suitable pot, and place over medium heat. Bring to a boil, then reduce to a low simmer. Cook until the potatoes can easily be pierced with a knife, then remove from the heat. Allow to cool completely in the cooking liquid. Remove from the cooking liquid and chill completely in the refrigerator. When completely cold, slice into ¼” discs.
To serve, combine the sliced potatoes, tomatoes, dill, and vinaigrette in a suitable bowl, and toss to combine. Taste for salt and pepper and adjust as needed. Add the smoked trout and toss gently to combine. Divide between four chilled plates and serve.
Hot Smoked McFarland Springs Trout Salad
Serves Four
Vinaigrette Batch
1 Tbl. Shallot, peeled and minced
1 tsp. Dijon mustard
2 oz. Sherry wine vinegar
2 oz. Red wine vinegar
1 tsp. Capers, rinsed and chopped finely
6 oz. Virgin olive oil, medium body
Salad
12 oz. Fingerling potatoes
3 each Garlic cloves, peeled and smashed
1 each Branch of fresh thyme
½ tsp. Coarsely ground black pepper
3 tsp. Kosher salt
2 cups Cold water
6 oz. Cherry tomatoes, rinsed and halved
3 oz. Blanched (white) frisee, green tips cut away, washed and dried
8 oz. McFarland Springs hot smoked trout
1 Tbl. Chopped fresh dill
2 oz. Vinaigrette
Method
Gather and measure all ingredients. Combine the minced shallot with the Dijon mustard, both vinegars, and the capers and mix to combine. Whisk the oil in, then season well with salt and freshly ground black pepper. Reserve chilled.
Combine the potatoes, water, salt, pepper, garlic, and thyme in a suitable pot, and place over medium heat. Bring to a boil, then reduce to a low simmer. Cook until the potatoes can easily be pierced with a knife, then remove from the heat. Allow to cool completely in the cooking liquid. Remove from the cooking liquid and chill completely in the refrigerator. When completely cold, slice into ¼” discs.
To serve, combine the sliced potatoes, tomatoes, dill, and vinaigrette in a suitable bowl, and toss to combine. Taste for salt and pepper and adjust as needed. Add the smoked trout and toss gently to combine. Divide between four chilled plates and serve.
