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Rainbow Trout, Salad & Cheese Sauce
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Emil Bertilsson

Emil Bertilsson

Rainbow Trout, Salad & Cheese Sauce

3h 55m

This rainbow trout, salad & cheese sauce recipe is the perfect combination of the smoky fish, the crunchy salad, and the airy sauce. It is a simple but great dish, with very complex flavors.

This is a great option for serving whenever you have friends coming over. You can use a salad of your choice and combine the dish with a glass of wine or any other refresher of your liking. Perfect for the summertime!

  • Gently remove the bones from 1 rainbow trout fillet

    Step 0
  • Trim excess fat and bones. Slice it into 5 individual pieces

    Step 1
  • Add 1 l of water and 10 g of salt to a container. Whisk to dissolve

    Step 2
  • Add the trout fillets to the brine and refrigerate for 1h to lightly cure it

    Step 3
  • Prepare a smoker or a grill with charcoal and juniper greens as needed

    Step 4
  • Add the rainbow trout to the smoker over the juniper greens, skin-side down. Cover and smoke for about 2h until the internal temperature of the pieces reach 40 °C

    Step 5
  • Melt 3½ tbsp of butter in a saucepan over medium-low heat

    Step 6
  • Add 6 tbsp of all-purpose flour and whisk until smooth

    Step 7
  • Add 500 ml of milk while whisking. Let it cook for 15 minutes, mixing regularly, until it thickens

    Step 8
  • Season with salt to taste. The béchamel is ready

    Step 9
  • Add 100 g of aged, grated cheese. Stir to combine and melt the cheese

    Step 10
  • Add 1 tsp of white wine vinegar and stir. Remove from the heat. The cheese sauce is ready

    Step 11
  • Add 6 tbsp of milk to the cheese sauce and mix with a hand blender to create foam

    Step 12
  • Transfer the rainbow trout to a cutting board and remove the skin. The smoked rainbow trout is ready

    Step 13
  • Cut 2 small heads of lettuce in half. Season them with white wine vinegar and salt to taste

    Step 14
  • Spoon enough of the cheese sauce, along with the foam, to cover the bottom surface of a soup bowl

    Step 15
  • Plate a lettuce half and 1 smoked trout fillet. The rainbow trout, salad & cheese sauce is ready

    Step 16
  • Enjoy it on a summer night with a glass of wine!

    Step 17

Yield 4 portions

  • Lettuce

    Small Lettuce

    2 heads
  • Milk

    Milk

    6 tbsp
  • White Wine Vinegar

    White Wine Vinegar

    to taste
  • Salt

    Salt

    to taste

Smoked Rainbow Trout

  • Rainbow Trout Fillet

    Rainbow Trout Fillet

    1
  • Juniper Greens

    Juniper Greens

    as needed
  • Charcoal

    Charcoal

    as needed
  • Salt

    Salt

    2 tsp
  • Water

    Water

    1 l

Béchamel

  • Milk

    Milk

    500 ml
  • All-Purpose Flour

    All-Purpose Flour

    6 tbsp
  • Butter

    Butter

    3½ tbsp
  • Salt

    Salt

    to taste

Cheese Sauce

  • Aged Cheese

    Grated Aged Cheese

    100 g
  • White Wine Vinegar

    White Wine Vinegar

    1 tsp

Equipment

  • Hand Blender

    Hand Blender

  • Smoker

    Smoker

  • Probe Thermometer

    Probe Thermometer

  • Whisk

    Whisk

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