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Smoked Trout Duo

Cure Mix for Smoking:

• bayleaf – .25 oz

• fennel seed – .25 oz

• juniper berries – .25 oz

• white peppercorn – 1/8 oz

• black peppercorn – 1/8 oz

• star anise – .25 oz

• celery seed – .25 oz

• sugar – 1 #

• kosher salt – 1 #

Profiterole Dough:

1 cup milk

1/4 pound unsalted butter

Pinch salt

1 cup all-purpose flour

4 large eggs

For the Trout Mousse:

• 8 oz cream cheese, at room temperature

• 1# smoked trout (cured with mix – recipe follows), flaked slightly

• 1 T. finely chopped shallot

• 1 T. finely chopped parsley

• 1 T. finely chopped chives

• ½ T. fresh ground pepper

• 2 tsp. salt

Calvados Pecan Vinaigrette:

• ½ shallot

• ½ sweet red apple

• 1 T. dijon

• 1 tsp lemon zest

• 1 tsp ginger

• 1 tsp coriander seed

• 1 tsp salt

• ½ tsp pepper

• 2 T. calvados

• ¼ C. raw apple cider vinegar

• ¾ C. vegetable oil

• Scant ¼ c. pecans

• (sugar to taste)


Carrot Tops, as needed

For Curing/Smoking the Trout:

Use whole spices for this mixture. Grind all the seed spices (minus the salt and sugar) in a coffee/spice grinder until fine. Mix very thoroughly and completely with the salt and sugar. This cure mix does make quite a bit, but will last a long time, and is also good for other meats/fish/poultry.

The method that I used for the trout was, I washed my trout filets gently under cold water and patted them dry with paper towels. Next I set them on cooling racks in a pyrex dish (or a high walled baking sheet) and liberally applied the cure mix, but didn’t rub it in – and let it sit in the refrigerator over night. The next day, I wash the washed the cure mix off and pat it dry again with paper towels and then smoke it in a 200 degree smoker for 45 minutes with peach wood chips.

For The Profiterole:

Preheat oven to 425. In a medium saucepan, combine the milk, butter and salt and bring to a heavy scald (180 degrees). Then the liquid is scaled, stir in gently with a wooden spoon the flour until a dough forms. Reduce heat and cook on medium for 2-3 minutes stirring often. Transfer mixture to a mixer now and add the eggs on med. High one by one until they are all incorporated. Continue mixing until the dough “window panes” (will demonstrate). At this point, transfer to a pastry bag and pipe out small balls on a parchment lined pastry sheet. Bake for 40 minutes or until the profiteroles are hollow, and cooked through – holding their shape.

Remove from oven and cool at room temperature until use.

For The Mousse:

Bring the cream cheese to room temperature. Using your mixer with the flat paddle attachment, whip the cream cheese until it is smooth around medium – medium high (7ish/out of 10) and a little bit of air has incorporated into it, scraping the sides down periodically, 2-3 minutes. Next add the trout and whip into the cream cheese for 30-45 seconds. Finally add the shallots, parsley, chive, salt and ground pepper. Adjust the salt and pepper at the very end to check for final seasoning. Refrigerate until use. Lasts for 3 days in the fridge – best when made and allowed to sit overnight. This same recipe will work with just about any kind of smoked fish… smoked salmon especially!

For The Vinaigrette:

Combine all the ingredients down to the vinegar in a blender and puree until smooth. When smooth, drizzle in the vegetable oil in very slowly while the blender is still running, to ensure a full emulsification. When all of the oil is incorporated, add the pecans and pulse gently so the pecans are broken up but not pureed. Add a touch of sugar 1 tsp at a time if your tastes would prefer. Best when sits overnight before use. Dress the carrot tops with the vinaigrette and serve atop of the smoked trout filets.