Half Smoked Trout with Onion Relish and Fingerling Potato

1. 1

   Cut the head of the trout and separate the fillets season each fillet with the smoked salt and reserve.

2. 2

   Split the potatoes in half lengthwise and cooked them covered with water and a dollop of butter.

3. 3

   Cut the onions in large dice and cook them in olive oil until tender, deglaze with balsamic vinegar, do not reduce.

4. 4

   Place the fillets skin down and cook for 6 to 8 minutes or until the flesh is no longer translucent.

* Per serving · 4 servings · Values may vary.

No additional tips available.