Weber-smoked trout and Waldorf salad
|1||trout — gutted|
|freshly ground black pepper|
|300 g||fennel — baby, bulbs|
|lemon — juice only|
Using a coal holder, create a small fire on one side of the Weber. Allow for coals to burn through and reach a medium temperature. Place the baby fennel bulbs on the grid and brush with olive oil and season with salt. Cook them just enough to get some nice griddle lines then remove and cool. Leave your coals to cool down to quite a low temperature.
In the meantime, start preparing the fish buy cutting slices of lemons and neatly packing them in the belly of the fish. Make sure to reserve some juice for the salad. Season the inside and outside of the fish with some salt, crushed black pepper and a drizzle of olive oil. Neatly tie the belly of the fish closed with the string.
When the coals have cooled down to about 100°C, place your smoking chips/straw over them, then place the fish on the opposite end of the grid from where the coals are, and close the lid of the Weber, ensuring the bottom vent is open. It is very important to check the fish every so often and ensure the temperature does not rise above 120°C, and continue to add smoking chips/straw if the smoke dies down.
Allow the fish to smoke for 25-30 minutes depending on the size of the fish.
Meanwhile, start preparing the salad. Preheat the oven to 180°C and when at temperature, toast your walnuts and pumpkin seeds on a baking tray for 5 minutes. Allow to cool and chop coarsely.
Slice the baby fennel bulbs into quarters (length ways). Toss the watercress, sliced fennel and apple together.
Once the fish is done smoking, remove it from the Weber and lightly pick off the meat. When it has cooled, add the picked meat to the salad and toss it through.
Sprinkle with the chopped walnuts and pumpkin seeds and add a few dollops of cream cheese. Squeeze over some lemon juice, drizzle with olive oil and crush some black pepper over.
Recipe by Callan Austin.