Sweet Peppers and Smoked Trout Involtini
Serves 8
INGREDIENTS
Trout
- 40 g (2 tbsp) salt
- 20 g (1 tbsp) sugar
- 1 large trout* fillet, about 400 g
- (14 oz) olive oil
Peppers
- 8 shepherd peppers
METHOD
In a small bowl, combine salt and sugar. Place trout on a baking tray lined with plastic wrap. Rub with cure. Cover with plastic wrap and refrigerate overnight. The next day, rinse trout and pat dry. Heat hot smoker box (or one side of your barbecue grill) to 105C (225F). Hot-smoke fish until it reaches an internal temperature of 62C (145F). (If you are doing this on your outdoor grill, add wood chips to the hot side and cook fish on the cool side, covered.) Set fish aside to cool, then shred, discarding skin and bones. Place in an airtight container and drizzle with olive oil to keep moist.
Preheat oven to 190C (375F). Place peppers in an oven-safe dish and roast for 20 to 25 minutes until fully cooked and pliable. Once the peppers have cooled, pull off stem caps, peel and deseed, then lay flat on a tray, keeping them as whole as possible.
To assemble, spoon 50 g (3 oz) of trout into each pepper and roll up. Serve the peppers over a creamy vinaigrette (emulsified with egg yolk) enhanced with chopped olives, capers, shallots, oregano and celery leaves.
*You may also use top-quality store-bought smoked trout, such as the organically raised trout from Kolapore Springs hatchery in Grey County, Ontario.
