Cedar Smoked Rainbow Trout with Pineapple, Apple and Zucchini Cabbage Salad


For the Cedar Smoked Trout:

  • 2 Wildwood Cedar Wraps
  • 2 (5- or 6-oz.) Riverence Rainbow Trout fillets
  • Fresh thyme sprigs
  • 1 shallot, minced
  • Fresh lemon slices and juice for squeezing
  • Salt and pepper to taste

For the Pineapple, Apple and Zucchini Cabbage Salad:

  • 1 medium carrot
  • 1 zucchini
  • 1 Granny Smith apple
  • 1 cup fresh pineapple, peeled, cored and chopped
  • 2 green onions
  • ½ cup basil leaves
  • 2 cups green cabbage, shredded
  • 1 teaspoon coarse ground mustard
  • 1 tablespoon apple cider vinegar
  • ¼ cup mayonnaise
  • 1 teaspoon sugar

For the Cedar Smoked Trout:

  1. Pat Rainbow Trout fillets dry and cut in half on the diagonal.
  2. Layer a slice of lemon in the middle of each soaked cedar wrap.
  3. Top each with two springs of fresh thyme.
  4. Season trout fillets with salt and pepper and place on top of the lemon and thyme, layering one slightly on top of the other.
  5. Close the wrap loosely around the trout and using string, tie to secure.
  6. Add another sprig of thyme on top and grill or bake for 8-10 minutes.

For the Pineapple, Apple and Zucchini Cabbage Salad:

  1. Peel carrot and chop into matchsticks or use peeler to shave into ribbons.
  2. Cut zucchini into matchsticks or shave into ribbons.
  3. Slice Granny Smith apple into matchsticks or thin slices.
  4. Cut pineapple into ½-inch pieces.
  5. Thinly slice green onions and basil leaves.
  6. Place carrot, zucchini, apple, pineapple, green onion and basil into a large bowl and season with salt and pepper.
  7. In a small bowl place mustard, apple cider vinegar, mayonnaise and sugar. Whisk together until completely smooth.
  8. Add dressing to vegetables and mix to combine. Serve with cedar wrapped rainbow trout.

Takes, Serves 2.

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