i feel like i’ve posted this before, but i lovelovelove hot smoked trout. the first time i ever had it was in the NYC Grand Central Oyster Bar (which now has some really affordable and cheerful seafood sandwiches), and my parents warned me… there are lots and lots of bones. if you knew me as a kid, i had even less patience than i have now… which isn’t saying much. when it came to the table the fragrant smell of the fish oils and smoke were deeelightful. i dug in, pulling out every single bone, eating every last flake of trout on the plate. this was gold.
during the same trip, we stopped at a tiny french bistro to meet up with some family friends, and smoked trout was on the menu. how was i NOT going to get it? this preparation was really simple – smoked trout salad with soft potato, some red onion, maybe capers, and a mustard vinaigrette dressing.
i stopped by Dufferin Grove for the farmers market last week (i think it was gorgeous out) and picked up a filet from Akiwenzie’s Fish and just the smell as he opened the cooler made me salivate.
above is a smoked trout salad, but i went a little overboard with the ingredients, as i’m trying to clear out the fridge of some items as well… should’ve held back, but it was good none the less! trout and potatoes is just such a satisfying combination… add a little acid and its overrr the top!!!!
below is what i did with leftovers for brekkie.. soft scrambled eggs over crispy baguette and the trout. one of the reasons i don’t go out for brunch. so simple.
broken pieces of smoked trout
1 small potato, cut into chunks and roasted in the oven at 375 for 15-20 min until golden
greens for underneath
thinly sliced radish
1 tsp of capers
vinaigrette (3 parts olive oil, 1 part lemon juice, 1/2 tsp of grainy mustard, S&P)
Compose and ENJOY!