Smoked Recipes

Smoked Trout Salad

6-8 servings
2 cups fresh spinach, broken
2 cups red lettuce, broken
2 cups romaine lettuce, broken
18 ounces smoked trout, flaked
1 cup slivered almonds

Step 1. Toss the greens together and place on chilled plates.
Step 2. Place flaked trout on greens.
Step 3. Sprinkle with almonds.
Step 4. Drizzle with dressing.

Vinagrett Dressing

1/2 cup lemon juice
1/4 cup orange juice concentrate
1 tablespoon white wine vinegar
1 tablespoon dijon-style mustard
3/4 cup mayonnaise
Salt and white pepper to taste
1 1/2 tablespoons minced shallots
2 tablespoons chopped cilantro
1 cup diced tomatoes

Step 1. Blend the first five ingredients in food processor.
Step 2. Salt and pepper to taste.
Step 3. Place in medium sauce pan. Stir in the shallots, cilantro and tomatoes.
Step 4. Heat just to boiling point. Remove from heat.

Recipe reprinted with permission from Favorite recipes from the Old Rittenhouse Inn, Bayfield, Wisconsin.

Smoked Trout Salad with wild rice

salad:
1-1 1/2 pounds smoked lake trout fillets
1 1/2 cups grated cheddar cheese
1/4 - 1/2 cup fresh chives, finely chopped
1 tsp. fresh dill, chopped
rice:
1 cup wild rice
2 cups water
1/4 cup chicken stock
sauce:
2 tablespoons horseradish
1 cup mayonnaise
1/2 tsp. anchovy paste 
paprika to color garnish
large leaves of kale, chard, or similar ornamental lettuce
freshly sliced lemon wedges, de-seeded
tomatoe slices

Rice:Combine cold water, chicken stock and rice. Bring to a boil for five minutes. Remove from heat and let stand covered for twenty minutes. Fluff with fork and chill for at least one hour.

Salad: Remove skin and bones from smoked lake trout. Gently flake the fillets. They should be firm, but delicate. Fold in the cheese, chives, and dill and mix well.

Sauce: Blend the mayonnaise, horseradish, and anchovy paste together well. Add paprika to color. Presentation: Place whole kale or chard leaves on a flat salad plate. Place 2 tablespoons of chilled wild rice onto the center of the leaf. Place approximately 1 cup of smoked lake trout salad on top of the wild rice, and dust lightly with paprika. Arrange the tomato slices, lemon wedges, and olives around the sides. Place 2-3 tablespoons horseradish sauce on the side. Serve immediately and refrigerate leftovers.

Recipe reprinted with permission from Favorite recipes from the Old Rittenhouse Inn, Bayfield, Wisconsin.