Half Smoked Trout with Onion Relish and Fingerling Potato

Name: Half Smoked Trout with Onion Relish and Fingerling Potato
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 servings
Ingredients: 2 boneless brook trout; 1/2 pound of fingerling potatoes; 2 red onions; 2 tablespoons of balsamic vinegar; 1 ounce of olive oil; 1 teaspoon of smoked salt

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Level: Easy
Total: 1 hr

Prep: 30 min
Cook: 30 min

Yield: 2 servings

Level: Easy
Total: 1 hr

Prep: 30 min
Cook: 30 min

Yield: 2 servings

Ingredients

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2 boneless brook trout

1/2 pound of fingerling potatoes

2 red onions

2 tablespoons of balsamic vinegar

1 ounce of olive oil

1 teaspoon of smoked salt

Directions

Cut the head of the trout and separate the fillets season each fillet with the smoked salt and reserve. Split the potatoes in half lengthwise and cooked them covered with water and a dollop of butter. Cut the onions in large dice and cook them in olive oil until tender, deglaze with balsamic vinegar, do not reduce. Place the fillets skin down and cook for 6 to 8 minutes or until the flesh is no longer translucent.