Smoked Trout on Apple Slices

Name: Smoked Trout on Apple Slices
Cuisine: American
Ingredients: ¼ cup olive oil; ¼ cup vegetable oil; 2½ tablespoons white wine vinegar; 2 tablespoons minced shallots; 1 teaspoon prepared horseradish; ½ teaspoon Dijon mustard; ¾ teaspoon kosher salt or coarse sea salt; ¾ teaspoon kosher salt or coarse sea salt; 4 8-ounce butterflied boned trout, with or without heads, or 8 ounces trout fillets; 4 8-ounce butterflied boned trout, with or without heads, or 8 ounces trout fillets; 1 green-skinned apple; 1 red-skinned apple; Tiny dill sprigs (optional)

Preparation info

Makes about
3 dozen
dozen

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

We like to make this with local wild trout caught by our fisherman friend Raymond Holmes. You can get good results, though, with farm-raised trout from the supermarket.

Ingredients

Dressing

¼ cup olive oil
¼ cup vegetable oil
2½ tables

Americas
United States
Starter
Fish course
Gluten-free
Pescatarian

Method

About 2 hours before you plan to smoke the trout, combine the dressing ingredients in a blender and puree until smooth.
Place the trout, lying open, in a shallow, nonreactive dish. Drizzle each fish with about 1 tablespoon of the dressing. Cover the trout and refrigerate for about 1½ hours.
Prepare your smoker for barbecuing, bringing the temperature