Smoked Trout with Potatoes, Fennel, and Dill-Caper Dressing
Appetizers • World
Description
Smoked trout with potatoes, fennel, and dill-caper dressing
Ingredients
- Golden Trout 2 pieces
- Salad Potatoes 25 oz
- Vegetable Oil 1 tablespoon
- Fennel 3 pieces
- Olive Oil 2 tablespoons
- Watercress 0 oz
- Garlic 2 cloves
- Mayonnaise 5 oz
- Dill 1 tablespoon
- Capers 1 tablespoon
- Meyer Lemon Juice 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the smoker and add hickory wood chips for flavor. Brush the fish with vegetable oil and place it in the smoker, cooking for 15 minutes or until done.
Step 2
Bring water to a boil in a large pot and add the diced potatoes, cooking for 5 minutes or until tender. Drain the water and let cool. For the dressing, mix chopped dill, minced garlic, chopped capers, mayonnaise, and lemon juice, then refrigerate.
Step 3
Cut the potatoes into small diagonal pieces and place them in a bowl. Add chopped fennel, olive oil, season with salt and pepper, and mix well. Preheat the grill and roast the potatoes until golden brown on all sides.
Step 4
Transfer to serving plates. Then, grill the fennel for 2–3 minutes on each side until golden, and add it to the potatoes. Carefully remove the skin from the fish and extract the bones. Break into pieces and serve on plates with the vegetables along with the watercress. Drizzle with the dressing on top.
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