in

Smoked Trout with Rustic Mashed Potatoes and Radish Salad

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Mashed potatoes:

  • 60 g Smoked salt (explanation see recipe)
  • 600 g Potatoes
  • 40 g Danish fried onions
  • 100 g Smoked bacon streaked
  • 30 g Spring onion
  • 1 tbsp Butter
  • Pepper salt
  • 1 good shot Milk

Radish salad:

  • 200 g Radish
  • 40 g Spring onion
  • 1 tbsp Chopped parsley
  • 3 tbsp Oil
  • 1 tbsp Sugar
  • 5 tbsp Creamy balsamic vinegar
  • Pepper salt

Instructions
 

Preface:

  • I thought for a long time whether I should discontinue the recipe, but then I thought that one or the other would be interested in it who had been thinking about buying a small table-top smoker for a long time, then it but has repeatedly discarded it ..... Well, after a long back and forth I bought one and I am so excited that I didn't want to keep this enthusiasm to myself. Anyone who already owns such a small oven will surely know what I am talking about ..... It is not a big purchase and you do not have to buy the most expensive device for domestic use. I came with smoking flour, various smoking salt mixtures and even good instructions, and that made it easy for me as a layperson.
  • Meat, cheese and many other foods can also be smoked, although meat was not yet the burner for me. The first attempt to smoke two goose breasts was suboptimal. But that was due to my lack of experience and so I did not discontinue the recipe. I continue to practice, also with other foods ........ In any case, our first trout was a complete success. It was quick, it was super juicy, had a pleasant smoky taste, and you can save yourself the annoying frying in the pan with the associated smell or preparation in the oven or on the grill. The only restriction, however, is that the device should ideally be used outdoors and on a heat-resistant surface. The odor and smoke nuisance is so low (not to be compared with a grill) that you can safely do it on a balcony. Now for all of you who have become curious, here is the recipe including side dishes:

Preparation trout:

  • Rinse the fish thoroughly inside and out under cold running water, brush it off lightly so that the slime is gone and then dry it off well. Spread a large piece of cling film on the work surface, sprinkle almost half of the smoked salt on it, place the fish on top and distribute the rest in its interior and on its surface. Then wrap the trout tightly and airtight with the foil and wrap a second foil over it. Let the fish marinate in the refrigerator for 2 hours.
  • When the time has elapsed, rinse the trout thoroughly under cold running water and dry it very well - inside and outside. When smoking it is recommended to follow the instructions supplied with the device. There is also a lot of advice on the Internet, but it does not always have to fit the device you have. The only important thing is that you put the smoking meal in the recess provided and spray it very lightly with water. So it can't burn up so quickly. It is also recommended that - if the device has two burners - you fill them evenly with spirit using a shot glass so that both burners burn for the same time.
  • The 600 g trout took 30 minutes. The slide control on the lid must remain open for the first 5 minutes so that the moisture can escape. Then it is closed and the actual smoking process begins. The fish, which is quite large here, takes 25 minutes. For smaller fish, the time is around 15-20 minutes. If you like, you can serve cream horseradish with it.

Mashed potatoes:

  • Peel the potatoes and cook them in salted water. Cut the bacon into cubes. Clean the spring onions and cut into thin slices. Drain the boiled potatoes, let them evaporate a little and mash them by hand with a tamper until they have a somewhat coarse structure. Fry the bacon in the butter, add the fried onions and fry very quickly. Then immediately add the cooking fat to the potatoes and stir together with a wooden trowel or a hand whisk. Season to taste with pepper and salt and finally fold in the spring onions and stir the mash with a good dash of milk until creamy.

Radish salad:

  • Wash the radishes, remove the greens and slice them into thin slices. Clean the spring onions and cut into thin rings. Wash, dry and finely chop the parsley. Put everything in a bowl and mix together. Mix a marinade from oil, sugar, pepper, salt and balsamic vinegar and mix with the radish mix. Let the salad soak through. The radishes lose some of their color, but it tastes better.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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