GMA Recipe: Grilled Smoked Trout with Horseradish Cream and Cucumber Salad

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Grilled Smoked Trout with Horseradish Cream and Cucumber Salad
From Rick Moonen
1995

Ingredients
Trout Brine:

2 c. water

juice of 1 lemon

5 cloves garlic, sliced

4 cloves shallot, sliced

2 tbsps. salt

2 tbsps. sugar

2 tbsps. chopped dill

6 (12 oz.) boneless rainbow trout

Horseradish Cream:

1 c. cr`eme fraiche

1/2 c. horseradish (drained)

1 tsp. Dijon mustard

1 tsp. chopped dill

1 tsp. lemon juice

salt, pepper

Cucumber Salad With Dressing:

1/2 c. rice wine vinegar

1/2 c. lemon-lime juice

2/3 c. fish sauce (optional)

1/2 c. vegetable oil

1 small onion, diced

1/2 c. sugar

5 cloves garlic, minced

cucumber, carrot, radicchio, mint (chopped)

Directions

Mix the brine ingredients. Pour over the trout. Marinate in the refrigerator for 4 to 5 hours. Smoke trout in covered grill for 25 minutes at 250-300 degrees

. Grilling instructions:
You must have a grill with a tight-fitting lid to make this technique work. Start by soaking wood chips in water for several hours. Build a charcoal fire in only half of your grill. Place a shallow pan of water in the other half of the grill. When the fire is glowing and ready for cooking, scatter wet wood chips on top of the coals; this should produce lots of smoke. Place the fish on grill directly over the pan of water. Put the lid on grill to trap the smoke inside. Using this cooking method, trout will be finished cooking in about 25 minutes. Mix all ingredients in a bowl. Let set overnight.

To make cr`eme fraiche:
Combine 1 c. whipping cream and 2 tbsps. buttermilk in a glass container. Cover and let stand at room temperature from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Note: Cr`eme fraiche directions from The Food Lover's Companion: Barron's Cooking Guide by Sharon Tyler Herbst (Barron's Educational Series Inc., copyright 1990).

Whisk together dressing ingredients. Cut cucumber, carrot, radicchio into thin strips. Toss with dressing. Add chopped mint. Note: If fish sauce is not available in your supermarket, look for it in Asian or specialty stores.

Copyright 1994 by Rick Moonen, Executive Chef at The Water Club in New York City.