Add To Favorites
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.
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.
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.
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.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.