Recipe from Beth Dooley. Star Tribune
Serves 2 to 4
Peppery radishes and tart, juicy apples pair with the smoky, lightly salty smoked trout. The horseradish aioli adds a kick of heat. Serve with a cup of soup or crusty bread and call it dinner. Leftover aioli will keep in a covered jar in the refrigerator for up to three days. If you’re in a rush and don’t have time to make the aioli, whisk the garlic, mustard and horseradish sauce into ½ cup of good-quality mayonnaise. The salad is easily doubled or tripled to feed a crowd.
3 to 6 oz. smoked trout (or more)
1 small beauty heart radish, or 6 red radishes, cut into 2-in. pieces
1 medium tart apple, cored and cut into 2-in. pieces
1 garlic clove, minced
1/2 tsp. Dijon mustard
2 tsp. fresh lemon juice or white wine vinegar
1 egg yolk
1/2 cup sunflower oil
Salt and freshly ground black pepper, to taste
3 to 4 tbsp. prepared horseradish sauce, to taste
Remove the skin from the smoked trout (reserve for crisping; see below). Using a fork or your fingers, pick the flesh from the backbone and remove the needle bones. Arrange the radishes and apples on a serving plate and then top with the smoked trout.
To make the aioli, put the garlic, mustard, lemon juice and egg yolk into a blender and process until smooth. With the motor running, add the oil in a thin stream. Stir in the horseradish sauce. Taste and season with salt and pepper. Serve the aioli alongside the salad. Transfer leftover aioli to a jar, cover and store in the refrigerator for up to 3 days.
To crisp the whitefish skin: Heat a cast-iron skillet or nonstick pan over medium-high heat and set the skin, scale side down, to sizzle until it is lightly browned and seems crisp, about 3 to 4 minutes. Flip and continue cooking until crisp, another 3 to 4 minutes. Use this as a garnish or break into chunks for a snack.