Smoked Trout Blt

Name: Smoked Trout Blt
Yield: Yields 1 appetizer
Ingredients: 4 oz. alderwood-smoked rainbow trout; 1 Tbsp. warm bacon fat; 1 Tbsp. aioli; 3 egg yolks; 1 tsp. sea salt; 1 Tbsp. champagne vinegar; 1 Tbsp. soft-cooked bacon lardons; ¼ oz. baby arugula; 3 quarters of roasted tomato; 3 triangles of thin brioche toast; ¼ cup garlic confit (whole garlic cloves cooked until soft in olive oil); ¼ cup thyme leaves, picked, cleaned and crushed; ¼ cup garlic confit (whole garlic cloves cooked until soft in olive oil); ¼ cup garlic confit (whole garlic cloves cooked until soft in olive oil); 1 cup peanut oil; 2 cups extra virgin olive oil; 1 Tbsp. garlic confit; 2 cloves fresh garlic, minced; Sea salt and black pepper, to taste; Sea salt and black pepper, to taste; 2 Tbsp. heavy cream; 6 ripe plum tomatoes, cut lengthwise into quarters

Preparation info

Yields
1
appetizer

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Requires advance preparation

Ingredients

4 oz. alderwood-smoked rainbow trout
1 Tbsp. warm bacon fat
1

Starter
Gluten-free

Method

Place the first 5 ingredients in a food processor. While the blade is spinning, pour the oils in very slowly in a small steady stream. Add the cream and taste to correct the seasoning. Let the mayonnaise sit in a refrigerator overnight to allow the flavors to blend and mellow. Makes 3 cups aiòli.

Preheat oven to