Whisky Barrel Plank Smoked Trout with Seaweed & Crayfish Tartar
Whole trout marinated in nori, rosemary, and blood orange, then plank-smoked over the fire for a delicate, woodsy flavour. Served with a zesty crayfish tartar and a crisp new potato and green salad for a light, elegant meal for four.
Ingredients
SERVES 4
1 side of trout
3 tbsp nori flakes
1 tbsp chopped rosemary
1 blood orange zest & juice
2 tsp flaky salt
1 tbsp cracked black pepper
1 whisky or cedar plank
100g crayfish or cooked prawns
150g mayonnaise
3 tbsp capers
3 tbsp chopped cornichons
Zest of 1 lemon
2 tbsp chopped dill
300g parcooked new potatoes, halved
100g cooked French beans
4 radishes, sliced
2 gem lettuces, broken into leaves
6 tbsp olive oil
2 tsp Dijon mustard
2 tbsp cider vinegar
Method
1. For the marinade, add the nori seaweed, rosemary, orange zest and juice, salt and pepper into a bowl and mix well.
2. Place the trout into a tray and spoon over the marinade, making sure you rub it all over the fish. Marinate for an hour or so.
3. To cook the fish, lay directly onto the wood plank, then place the plank into the fire bowl with the heat source moved to one side.
4. Bake the fish for 20–25 minutes.
5. In the meantime, put the mayo, crayfish, capers, cornichons, lemon zest and dill into a bowl and mix well. Spoon into a dish and keep to one side. For the salad, add the oil, mustard, vinegar into a mixing bowl and whisk together, then add the salad items and toss together.
6. Once the fish is cooked, place the plank onto the table and serve with the salad, crayfish tartar, and some crusty bread.
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Method
1. For the marinade, add the nori seaweed, rosemary, orange zest and juice, salt and pepper into a bowl and mix well.
2. Place the trout into a tray and spoon over the marinade, making sure you rub it all over the fish. Marinate for an hour or so.
3. To cook the fish, lay directly onto the wood plank, then place the plank into the fire bowl with the heat source moved to one side.
4. Bake the fish for 20–25 minutes.
5. In the meantime, put the mayo, crayfish, capers, cornichons, lemon zest and dill into a bowl and mix well. Spoon into a dish and keep to one side. For the salad, add the oil, mustard, vinegar into a mixing bowl and whisk together, then add the salad items and toss together.
6. Once the fish is cooked, place the plank onto the table and serve with the salad, crayfish tartar, and some crusty bread.
