Salad at your finger tips is a great recipe for parties. Or, if you’re like me, you will use any excuse to eat with your hands!
Ingredients
1lb trout or other white fish
For Brine
500 ml water
6 tbsp kosher salt
6 tbsp granulated sugar
2 cloves garlic, peeled and halved
1 tbsp lime juice
For Salad
4 heads of endive
1 grapefruit, sectioned and cubed
Juice & zest of 1 lemon
1 shallot, minced
2-3 tbsp fresh parsley, chopped
Salt & Pepper, to taste
Directions
1. Combine all ingredients for the brine
2. Place trout in a glass bowl/ container, cover with brine and refrigerate overnight
3. Rinse trout and pat dry
4. Place trout, skin-side down, in smoker preheated to 225°F with alder bisquettes and smoke for approximately 1.5 – 2 hours
5. Flake off trout meat from the bones and remove skin
6. Place trout meat in a bowl and toss together with grapefruit, lemon juice & half of the zest and shallot and season with salt & pepper
7. Cut off the base of each endive head and remove individual endive spears from the head
8. Scoop trout mixture into spears
9. Garnish with parsley and remainder of lemon zest
