Smoked Trout with Apple Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the garnish
- finely grated Horseradish
- 2 ozs Char roe caviar
- Dill
- For the smoked trout and apple salad
- 2 Arctic Chars (each about 10-ounces)
- salt
- freshly ground peppers
- 1 Cucumber
- 1 tart Apple
- 2 Tbsps lemon juice
- 1 tsp honey
- 2 Tbsps White vinegar
- 4 Tbsps Canola oil
For this recipe you will need smoking wood chips
Preparation steps
For the smoked trout: Rinse the trout, pat dry and season with salt and pepper to taste. Cook in a steamer at 90°C / 195°F for 8 minutes. Remove and allow to cool for 10 minutes. Preheat the smoking oven with the wood chips. Place the trout in the oven and allow to smoke for 10 minutes.
For the apple salad: Peel and trim the cucumber, and thinly slice. Rinse the apple, quarter, core and thinly slice. In a bowl, stir the lemon juice with the honey, vinegar and oil until thoroughly combined. Sesaon with salt and pepper to taste. Add the cucumber and apple, and toss until thoroughly combined. Divide the salad between serving plates.
Remove the trout from the smoker. Allow to cool slightly before removing the bones. Place the smoked trout on top of the apple salad.
For the garnish: Serve garnished with the horseradish, caviar and dill.
