Roasted Beet and Smoked Trout Salad

My father, son, and I frequently go fishing in the Appalachians for mountain trout, so this is a dish that represents our region and our family. We regularly spend time outdoors fishing, cooking over a campfire, and eating simply with fresh vegetables and roasted fresh caught fish. This dish means a lot to me because it's important family time that I don't usually get away from my restaurants. To be outside, with "the boys" enjoying nature together is something I cherish. It's wonderful to be able to have my father there to help teach my son how to fish the same way he taught me years ago.

Makes 4 servings.

Ingredients for the Salad

ROASTED BEETS

  • 4 red beets, medium, washed

  • 4 yellow beets, medium, washed

  • 1 Chioggia Beet, small, washed

  • 2 TBSP olive oil

  • S&P to taste

GREEN GODDESS DRESSING

  • 2 cloves roasted garlic

  • 1 TBSP olive oil

  • 3 white anchovies

  • 2 tsp each chopped basil, chives & parsley

  • 1 tsp white vinegar

  • ¾ cup Duke’s Mayonnaise

  • 1 TBSP water

  • S&P to taste

GARNISH

  • 2 heads yellow endive

  • 4 TBSP pecans, toasted

  • 2 8oz. fillets Smoked Sunburst Trout, broken into pieces

  • 2oz. Sunburst Trout Roe

  • 2 TBSP olive oil

  • 1 tsp. JQ Dickinson Heirloom Salt

  • 1 lemon, cut in half

Ingredients for the Trout

  • 2 whole Sunburst Trout, gutted (approx. 1lb. each)

  • 2 lemons, sliced into rings

  • 6 garlic cloves

  • 1 bunch thyme

  • 4 sprigs parsley

  • 3 TBSP olive oil

  • 2 TBSP butter

Cooking Instructions:

FOR THE BEETS

  1. Preheat an oven to 400°F.

  2. Toss beets in olive oil and season liberally with salt and pepper.

  3. Place beets in aluminum foil (separate red and yellow so they don’t bleed).

  4. Place on a sheet tray and put in the oven to roast for about 45 minutes, or until tender when penetrated with a knife.

  5. Allow to cool slightly, and using a towel, remove the skin from the roasted beets.

  6. Cut the beets into quarters and reserve.

FOR THE GREEN GODDESS DRESSING

  1. Combine all of the ingredients with ¼ cup of the mayonnaise into a blender (reserve the remaining mayonnaise).

  2. Process on high, until smooth.

    Using a rubber spatula, scrape the green goddess base into a small bowl and fold in the remaining mayonnaise and stir until combines.  Season to taste with S&P and adjust seasoning as necessary.

TO FINISH

  1. Smear the green goddess dressing across the bottom of a large serving bowl.

  2. Toss the roasted beets in olive oil and adjust seasoning with S&P.

  3. Arrange the beets overtop of the green goddess and break the smoked trout fillets into pieces and arrange around the beets.

  4. Place the yellow endive & pecans around the plate and garnish with dollops of the fresh trout roe.

  5. Finish with the heirloom salt and fresh lemon juice.

*Alternately you can roast the beets in the coals of a camp fire for about 2 hours, or until tender for a smokier flavor.

Cooking Instructions:

FOR THE PAN-ROASTED SUNBURST TROUT

  1. Preheat a 16” cast iron pan over medium high heat (or over the coals of a camp fire).

  2. Season the inside cavity and outside of the trout fillets with salt and pepper.

  3. Place the lemon rings, a few sprigs of thyme and the parsley inside the cavity of the trout

  4. Add the oil to the pan and place the trout into the pan and cook until the bottom side of the fish begins to turn golden.

  5. Using a large spoon or spatula, carefully flip the fish over to brown the other side.

  6. As the opposite side begins to brown, pour out the oil and add the butter, garlic cloves, and remaining thyme sprigs.

  7. As the butter begins to foam, tilt the cast iron pan slightly and use a large spoon and baste the butter over the trout to help cook the trout fully.  You can check if the trout is cooked through by inserting a knife into the trout and if it comes out clean and is warm, then the trout is finished.

  8. Carefully remove the trout from the pan and serve immediately.