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*Cook's Note: You can purchase smoked trout at gourmet stores, specialty markets, and online.
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Toss the endive, shallots, and radishes in a large bowl.
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Toss with half of the dressing and season with salt and pepper.
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4
Divide the mixture among 4 plates and arrange the beets around the plate.
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Tear the trout fillets into bite-sized pieces and place on each salad.
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Top each with 1 tablespoon of the trout roe and serve.
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Whisk together lemon juice, vinegar, mayonnaise, mustards and salt and pepper in a medium bowl.
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Slowly whisk in the oil until emulsified and stir in the tarragon.
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Combine water, salt, and sugar in a large container and mix until the salt is completely dissolved.
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Add the fish, cover, and refrigerate for 1 hour.
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11
Soak wood chips in water for at least 1 hour.
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Remove trout, rinse and dry thoroughly.
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Use a covered grill (charcoal, gas or electric) and preheat to about 200 degrees F. Cover
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heated coals with 1/3 of the hickory chips.
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Place fish, skin side down, on well-greased grill, about 4 inches from coals.
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Close grill hood and open vent to circulate smoke.
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Add additional hickory chips, as necessary.
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Smoke trout for approximately 20 minutes.
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Trout is done when the cut surface is golden brown and flakes easily with a fork.
