Serves 4.
Ingredients:
For the smoked trout:
Kosher salt
1 tablespoon sugar
1 teaspoon grated Meyer lemon zest
3⁄4 lb skinless Mt. Lassen Trout fillet or other sustainably raised rainbow trout, cut into 4 equal portions
2 cups apple wood chips, for smoking
For the caviar potato salad:
11⁄2 lb Yukon Gold potatoes, peeled and cut into medium dice
Kosher salt
1 tablespoon Champagne vinegar
1⁄4 cup mayonnaise
1 tablespoon grated fresh horseradish
1 tablespoon minced shallot
2 teaspoons minced fresh chives
1 tablespoon trout caviar, preferably Tsar Nicoulai Gold Pearl
For serving:
2 tablespoons Meyer lemon juice
1 tablespoon grated fresh horseradish
1⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons minced fresh chives
6 oz young broccoli florets, blanched for
2 minutes, drained, and chilled
3 tablespoons trout caviar, preferably Tsar Nicoulai Gold Pearl
Zest of 1⁄2 Meyer lemon, removed in strips with a channel knife
Maldon sea salt, for finishing
Directions:
To season the trout:
In a small bowl, stir together 1 tablespoon salt, sugar, and lemon zest. Evenly distribute the salt mixture on both sides of the trout portions. Wrap the trout in plastic wrap and refrigerate for 2 hours. Rinse the trout under cool running water and pat dry with paper towels.
To smoke the trout: Place the wood chips in the center of a stove-top smoker. Place the smoker on the stove over high heat for 1 minute and then light the chips. Close the smoker lid and allow the chips to smoke for 3 minutes to burn away the bitter smoke flavor. Turn down the heat to low, open the smoker, and blow out any flame from the chips. Place the trout portions on the smoker grate and place the grate in the smoker. Smoke the trout, leaving the smoker lid slightly open, for 10 to 15 minutes, until just cooked through and aromatic with smoke; the timing will depend on the thickness of the fillet. Transfer the trout to a large plate. Pro tip: If you don't have an exhaust hood and a well-ventilated kitchen, do your smoking outside, setting the smoker over a portable burner or on the grate of your grill over direct heat. Light the chips and wait for a few minutes. When the smoke no longer looks dense and green, you're ready to start smokin'!
To make the potato salad:
In a 3-qt pot, combine the potatoes, 2 tablespoons salt, and 6 cups water and bring to a boil over high heat. Reduce the heat to low and simmer for about 21/2 minutes, until the potatoes are tender. Using a slotted spoon, remove two-thirds of the potatoes, draining well, and transfer to a medium bowl. Sprinkle with the vinegar and toss to coat evenly. Set aside to cool. Cook the potatoes remaining in the pot for 2 to 3 minutes longer, until very soft. Drain immediately, transfer to a medium bowl, and let cool to room temperature. Add the mayonnaise, horseradish, and 1/2 teaspoon salt and stir until well mixed and creamy. Add the reserved cooled potatoes, shallot, chives, and roe and stir gently to mix. Cover and refrigerate until ready to serve.
To serve:
In a small bowl, whisk together the lemon juice, horseradish, and oil to make a dressing, then season with kosher salt and pepper. Stir in the parsley and chives just before serving. Divide the potato salad evenly among individual serving plates. Top with the trout, broccoli, and roe, dividing them evenly. Drizzle with the dressing, sprinkle with the lemon zest and Maldon salt, and serve immediately.
