Fresh Idaho trout filets are brined in a strong salt solution for four hours and hot smoked. These are cooled, skinned and picked apart.
A tomato vinaigrette is prepared by roasting dill, red onion and tomatoes at a very low temperature for eight hours. This is pureed and emulsified using sherry vinegar, olive oil, lemon confit, garlic confit and fresh tomato juice.
Salt roasted potatoes are sliced and allowed to marinate in the tomato vinaigrette overnight.
The smoked trout is arranged in a beautiful mosaic on two thirds of a large board and topped with thin sliced cornichons, whole capers and chives. A salad of frisee, arugula and our marinated potatoes is dressed with olive oil and salt and placed in one corner of the trout mosaic. Dollops of tomato vinaigrette are placed strategically around the plate. Fresh horseradish is grated over the trout mosaic. Our empty third of the large board is covered with shards of yeasted fennel and whey crackers.
Fennel Cracker - bread flour, salt, dry yeast, honey, vegetable oil, whey. Dusted with toasted fennel seeds, course ground black pepper, and sea salt.
The dish is refreshing and healthy and can be enjoyed by a single person or as a shared appetizer.
**rock not included
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