Smoked Trout with Horseradish Cream and Cucumber Salad
2 tablespoons lemon juice
5 cloves garlic, thinly sliced
4 medium shallots, thinly sliced
1/4 cup kosher salt
1/4 cup granulated sugar
1/2 cup fresh dill, roughly chopped
6 12-ounce rainbow trout, boned (left whole, skin on)
1 cup crème fraîche
1/4 cup fresh grated horseradish (or drained from the bottle)
1 teaspoon Dijon mustard
2 tablespoons fresh dill, roughly chopped
1 teaspoon lemon juice
Salt and freshly ground white pepper
2 tablespoons rice-wine vinegar
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1/2 small red onion, sliced thin
1 clove garlic, minced
1 cucumber, peeled, seeded, and cut into very fine strips on a mandoline
2 medium carrots, peeled and cut into thin strips on a mandoline
1 head radicchio, finely shredded
1 tablespoon chopped mint
Soak 1 cup of fruitwood smoking chips in water for an hour and drain.
Mix the marinade ingredients together with 2 cups water, making sure the salt and sugar are completely dissolved.
Place the trout in a glass casserole dish with a lid, open, flesh-side-up, and pour the marinade over the interior. Close the fish and roll gently from side to side to ensure even coating. Cover and refrigerate for 12 hours.
Horseradish cream: Whip the crème fraîche until thick. Fold in the remaining ingredients.
To grill-smoke trout: Start a fire in a Weber grill using hardwood charcoal. When the embers are evenly glowing and the fire is hot, carefully rake them to one side. On the other side, place a pan filled with water. Sprinkle presoaked hardwood chunks on the embers to start the smoking.
Place the trout skin-side-out on the cooler half of the grill, over the water. Cover the grill, leaving the top and the bottom vents open. Grill-smoke the trout for 10 to 15 minutes, depending on size. Don't remove the lid during the first 10 minutes.
Peek at the trout's inside flesh to test -- it's ready when the meat is white. If it's still translucent, cover and cook for another 3 to 5 minutes. Remove from the grill.
Place the trout on a cutting board and peel the skin off while it's still warm. Place the fish on a plate, and serve with a dollop of horseradish cream and cucumber salad.
Whisk together the vinegar, lime juice, fish sauce, oil, and sugar until the sugar dissolves. Add the onion, garlic, cucumber, carrots, and radicchio, and toss together. Stir in the mint.