Smoked Trout with Potatoes, Fennel, and Dill-Caper Dressing

Appetizers | World cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Smoked trout with potatoes, fennel, and dill-caper dressing

Ingredients

Golden Trout - 2 pieces
Salad Potatoes - 26.5 oz
Vegetable Oil - 1 tablespoon
Fennel - 3 pieces
Olive Oil - 2 tablespoons
Watercress - 0.7 oz
Garlic - 2 cloves
Mayonnaise - 4.4 oz
Dill - 1 tablespoon
Capers - 1 tablespoon
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

Preheat the smoker and add hickory wood chips for flavor. Brush the fish with vegetable oil and place it in the smoker, cooking for 15 minutes or until done.

Step 2

Bring water to a boil in a large pot and add the diced potatoes, cooking for 5 minutes or until tender. Drain the water and let cool. For the dressing, mix chopped dill, minced garlic, chopped capers, mayonnaise, and lemon juice, then refrigerate.

Step 3

Cut the potatoes into small diagonal pieces and place them in a bowl. Add chopped fennel, olive oil, season with salt and pepper, and mix well. Preheat the grill and roast the potatoes until golden brown on all sides.

Step 4

Transfer to serving plates. Then, grill the fennel for 2–3 minutes on each side until golden, and add it to the potatoes. Carefully remove the skin from the fish and extract the bones. Break into pieces and serve on plates with the vegetables along with the watercress. Drizzle with the dressing on top.