Smoked Trout with Malt Vinegar Salad Stuffed Creamer

Total Time:
3 hr 15 min
Prep:
45 min
Inactive:
2 hr
Cook:
30 min

Yield:
70 creamer halves
Level:
Intermediate

Ingredients
  • Four 1 1/2 to 2-pound whole trout, scaled, gutted, and cut into 4 skin-on fillets
  • Alder or apple wood chips, soaked in cold water at least 2 hours
  • 35 creamer potatoes, par-boiled, halved
  • 3 to 4 tablespoons mayonnaise, such as Hellman's
  • 3 tablespoons whole-grain mustard, plus more to taste
  • 3 tablespoons malt vinegar
  • 2 tablespoons chopped dill, plus whole sprigs for garnish
  • 2 tablespoons prepared horseradish, plus more to taste
  • 3 green onions, dark and pale green parts thinly sliced, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • Trout roe, for garnish
Directions
  • Preheat the fryer to 350 degrees F.

  • Prepare the smoker, using wood chips, so that it maintains a temperature of 150 to 160 degrees F. Place the trout fillets onto the smoking racks skin-side down, separating them by at least 1/4 inch and put into the smoker. Adjust the heat as needed and cook until the fish is opaque, has darkened in color and has the desired level of smoke flavor, 5 to 7 minutes. Remove the skin and bones, flake into large pieces, and place in a bowl.

  • Cut the bottoms off of the creamers so they will sit flat, and scoop out the center flesh of each one.

  • Whisk together the mayonnaise, mustard, vinegar, dill, horseradish and onions in a small bowl and season with salt and pepper. Pour some of the dressing over the trout, gently mixing to combine. Add more horseradish and mustard, to taste.

  • Fry the potatoes in batches until they are golden and crispy, 4 to 5 minutes. Drain on a paper-towel-lined sheet tray and season with salt. Stuff the potatoes with the trout salad, and garnish with dill sprigs and trout roe.


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