Chef and Owner Andrew Sloan of Room 39 joined us to create a wonderfully light seafood salad. Check below for the recipe to whip it up in your kitchen.
Smoked trout salad with crème fraîche and herbs
1 trout (whole and deboned) Brining it is optional
½ cup crème fraîche
1 Tbl. minced chives
½ Tbl. minced parsley
1 lemon zested
Salt and pepper to taste
Brine the trout for about 4-8 hours. Pull trout from the brine and place on a rack to dry overnight in the refrigerator uncovered to allow a pellicle over the fish. Smoke the trout until cooked. Allow to cool and then pick from the skin. Combine all ingredients in a small mixing bowl and lightly fold until just mixed but you still have some chunks of fish. Serve within 24 hours.