Ingredients
2rainbow trouts
½cupsugar
½cupkosher salt
8cupswater
¼tsppaprika
¼tspcayenne pepper
¼tspblack pepper
¼tspcelery salt
cherry wood chips
1lbrussian banana fingerling potatoes
2tbspextra virgin olive oil
1sprigthyme
salt and pepper,to taste
creme fraiche
american sturgeon caviar
fresh chives
Preparation
Using a kitchen scrubber, remove scales from trout. Cut off the head and eviscerate the fish. Remove backbone, rib bones, and pin bones.
In a mixing bowl, combine sugar, salt, water, and spices. Whisk until dissolved. Place fillets in brine and refrigerate for 1 hour.
Remove from brine and pat dry with a paper towel. Lay fillets skin side down on a wire rack and refrigerate uncovered overnight. Cold smoke trout, without heat, for about 2 hours.
Place fillets into a 300 degree F oven for 5 minutes. Cool and set aside for later use.
Slice fingerling potatoes on a mandolin lengthwise into 3×16-inch slices. Warm olive oil in a sauté pan on medium heat. Add thyme. Pan fry potato slices until light brown, and season with salt and pepper. Blot potatoes on a paper towel.
Spread crème frâiche on potato slices. Top with a thin slice of smoked trout and a dollop of American caviar. Garnish with fresh chives.
Serve and enjoy.
