成人快手

Smoked sea trout with chive potato salad

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Smoked sea trout with chive potato salad

Use woodchips and a barbecue to cook your trout Stein-style, then serve with a quick chive dressing, luxury potato salad and plenty of fresh tomatoes.

Ingredients

For the chive dressing

For the potato salad

For the tomato salad

Method

  1. To make a light brining liquid, dissolve the salt in 600ml/20fl oz water in a shallow dish. Add the trout fillet, cover and leave for 20 minutes. Drain and pat the fish dry.

  2. For the chive dressing, set aside four of the chives for a garnish and finely chop the remainder. Mix them with the shallot, olive oil, vinegar and salt.

  3. To make the potato salad, boil the potatoes in salted water, then drain and cool. Cut them into halves or quarters, depending on size, and mix with the remaining potato salad ingredients. Set aside.

  4. To make the tomato salad, arrange the sliced tomatoes on a serving plate and scatter over the sliced red onion. Season well with salt, pepper and sugar, then dress with oil and vinegar and garnish with the chopped herbs.

  5. To cook the trout, preheat a barbecue. Throw a handful of woodchips onto the coals and close the lid.

  6. Brush the pieces of smoked trout with a little olive oil. Place the pieces diagonally on the grill and cook for a couple of minutes on each side until lightly marked by the ridges and the centre of the fish is just warm.

  7. Spoon some of the chive dressing onto each plate and put the trout fillets on top. Garnish with the remaining chives and serve with the salads.