Smoked Trout Fillet with Wild Garlic

For the fish, rinse fish and pat dry. Mix 1.5 liters (approximately 6 cups) water, salt and spices and pour over fish and cover and refrigerate overnight. 

Remove fish from brine and pat dry. 

Preheat kettle grill or smoker. Soak wood chips for about 30 minutes in water, drain and place wood chips on a piece of aluminum foil. Fold aluminum foil over wood chips into a packet and poke several holes in foil with a knife and place on hot embers. When wood chips begin to smoke, place fish on oiled grill rack and close lid. Smoke fish at about 85°C (approximately 185°F) for 30-45 minutes.

Scrub potatoes, rinse and drain and peel and cook in boiling, salted water for 25-30 minutes until tender but not falling apart.

For the spinach, rinse and drain vegetables and pat dry. Peel shallot and chop finely. In a saucepan, heat butter and olive oil and sauté shallot until translucent and add spinach and half of wild garlic and cook over medium heat for about 4 minutes. Season with salt, pepper, cayenne pepper, nutmeg and lemon juice.

For the sauce, finely chop remaining wild garlic. Peel shallot and dice finely. Mix yogurt, crème fraîche and mayonnaise and stir in wild garlic and shallot and season with salt, pepper and a dash of lemon juice.

Remove grilled fish from heat and allow to cool. Trim fish and remove skin and carefully cut into pieces. Drain potatoes and let cool slightly and briefly toss potatoes and butter.