Smoked Trout With Tomato Vinaigrette
Time needed
Serving Size / Yield
Ingredients
- 1 1/4 lbs. smoked trout, skin and bones removed
- 3 Tbs. mayonnaise
- 1 egg
- 1 Tbs. heavy or whipping cream
- 1 Tbs. green onions, minced
- 1 Tbs. parsley, minced
- 1 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. Old Bay seasoning
- dash cayenne pepper
- freshly ground pepper to taste
- 1/4 C. soda crackers, finely crushed
- 1/2 C. fine dry bread crumbs
- 2-4 Tbs. unsalted butter
- 1/4 lb. lettuce or salad greens
- 1/2 lb. thin asparagus, blanched
- Vinaigrette:
- two 14 1/2-oz. cans diced tomatoes, drained and dried with paper towels
- 2/3 C. olive oil
- 1/3 C. white or balsamic vinegar
- 3/4 tsp. salt (or to taste)
- 1/2 tsp. pepper
Directions
Vinaigrette:
Heat large skillet, preferably cast iron, over medium-high heat. Add tomatoes and cook, turning with spatula, until blackened on all sides. Remove from skillet. Cool, then chop coarsely. In medium bowl, whisk olive oil, vinegar, salt, and pepper until thickened. Add tomatoes. Serve at room temperature.
Trout:
Remove the skin and bones of the trout; set aside. In bowl, whisk mayonnaise, egg, cream, green onions, parsley, mustard, Worcestershire sauce, Old Bay seasoning, ground red pepper, and black pepper. Add trout and soda crackers, then stir gently to combine without breaking up trout completely. Shape trout mixture into twelve 1 1/2-inch diameter patties; coat with bread crumbs. Cover and chill at least 1 hour. Heat butter in heavy skillet over medium. Add trout cakes and cook 3 to 4 minutes on each side or until golden brown.
Arrange a few asparagus spears on each warm plate; drizzle with tomato vinaigrette. Top with trout cakes. Toss greens with about 1/3 cup vinaigrette; spoon onto each plate.
