Thursday, 7 April 2011

Smoked Trout and Potato Salad

I have been doing many things recently that I have not done before. I recently de-boned a chicken, which I was pretty apprehensive about because it was new to me, but I am pleased to confirm it couldn't have gone better. This recipe is another example of trying to do something I was thoroughly convinced was complicated and time consuming. 
I had never previously bought a whole fish and so I bought two strikingly golden smoked trout from the farmers' market. I wanted something light and filling and so I made a potato salad where the dressing (I suppose you'd call it) was more trout orientated. 
I got home and I unwrapped the trout. I looked at it somewhat diffidently and with remarkable concentration. I lopped the heads off and was relieved that it was at least half complete. How do I take the skin off? By now there was a faint glisten of moisture about my brow. Due to its being gutted my life was made awfully easy. I took the bottom fin and gave it a pull. It was like peeling an orange.
I can't tell you how simple it was. What I thought would be a right kerfuffle turned out to be one of the most satisfying things I've ever done. Once the skin was off, the meat just fell off the bone and I was left with a pile of meat and a complete pile of bones. There were a few strays that I found amidst the pile but I got the blighters. 
During my adventures with the trout, a pan full of potatoes had been merrily bubbling away in the background. Once cooked they were drained and left to cool while the dressing was made. 
For the dressing empty a tub of crème fraîche into a bowl. To this add: 1 tbsp wholegrain mustard, fresh chopped dill and tarragon (however strongly you like your aniseed), fresh chopped parsley, zest and juice of 1/2 a lemon and salt and pepper. 
Bring trout, dressing and potato together however you like. I'm not very good at making things look pretty so it ended up looking like the above. It would have been fantastic with some beetroot on the side for added earthiness and tang. When it tastes that fresh with the smokiness in the background and the comfort of the potatoes, who's going to care if it's a little untidy? 

All That I'm Eating

12 comments:

  1. I adore your description of like peeling an orange and kurfuffle. I'm sure there are many people who would shy away from doing this but you've shown how easy it is. Looks absolutely delicious with the sauce, too. Give me this "untidy" plate any time! Don't be so hard on yourself: it's gorgeous.

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  2. Goodness - you're just cooking away! Looks like a great recipe - that smokiness would just take me over the edge!

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  3. Such bravery! I've always shied away from any meal that requires the lopping of heads but after reading this maybe I'll give it a try one of these days.

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  4. Yeah for trying new things! Especially ones that you are nervous about! Way to kick some butt. Can't wait to try this one out!

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  5. yum smoked trout. We go fishing for trout every summer and I'm always looking for new ways to prepare all the fish we catch.

    this looks wonderful. thanks for sharing

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  6. You make it sound so easy! Now I want to try this. Sounds delicious!

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  7. I actually quite like smoked trout. You came up with quite a lovely dish. I hope you have a great day. Blessings...Mary

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  8. What a good combination! And it sounds easy. Love the creamy dressing look on the fish and potatoes. I started today working at Farmer's Market. I will have to check the fish vendor to see what he has.

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  9. Yum, yum, yum! Thanks for sharing!

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  10. Thank you for all the comments, glad you liked it!

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  11. Just found your blog ~ this post is a true delight. Very summery and fresh, yum. Stop by my blog too anytime;-)

    http://feelingfoodblog.blogspot.com

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  12. I love that feeling of trying out something new and slightly feared and to discover how satisfyingly straight forward it is to make.

    The smoked trout salad sounds wonderful. I have some smoked fish in my freezer which I shall defrost for just this salad. Thanks!

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