Fustini's Oils and Vinegars
Arugula and Smoked Trout

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Arugula and Smoked Trout

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Arugula and Smoked Trout



Servings6

Ingredients

  • 12 ounces Arugula
  • 1 fillet Smoked Trout - Recipe Below
  • Dill Caper Mayonnaise
  • Quick Pickled Red Onions
Smoked Trout
  • 1 Fillet - Ruby Trout or Rainbow Trout
  • 1 cup cold water
  • 2 tablespoons Kosher Salt
  • 1 tablespoon Fustini’s Sicilian Lemon Balsamic Vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup wood chips - Hickory, Cherry, Mesquite, Apple
Dill Caper Mayonnaise
Quick Pickled Onions

Directions

Step 1. 

Divide the arugula between 6 or 8 plates. Crumble the smoked trout and place on top of the arugula. Place a dollop of the dill mayonnaise and the pickled red onions and serve.


Step 2.  Smoked Trout

Preheat oven to 400 degrees and place an oven proof pan with a tight fitting lid into the oven to preheat. Wash the trout fillet well and remove any pin bones. Whisk the water, salt Fustini’s Sicilian Lemon Balsamic Vinegar and brown sugar in a large bowl until salt and brown sugar are dissolved - this will take a while. Place the trout fillet into the brine and let sit in the refrigerator for 30 minutes. Remove the trout from the brine and rinse in cold water. Dry with a paper towel. Remove the preheated pan from the oven and, carefully place the trout fillet, skin side down, into the pan. Sprinkle the wood chips around the fillet, place the lid on tightly and place the pan back into the oven. Cook for approximately 8 minutes. Remove the trout from the oven and let stand two minutes before removing the lid, best done outside, and then let the trout fillet cool.


Step 3.  Dill Caper Mayonnaise

Combine mayonnaise, Fustini’s Sicilian Lemon Balsamic Vinegar, Fustini’s Basil Olive Oil, shallot, capers, dill, salt and pepper together in a small bowl and refrigerate.


Step 4.  Quick Pickled Onions

Place onions in large bowl. Bring the vinegar, sugar, and salt to a simmer over low heat and pour over the onions. Stir well and let stand 30 minutes. Stir again and place into a large ball jar. Refrigerate overnight.




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