Smoked Trout
Celery Root Cream, Pickled Celery, Smoked Whitefish Broth, Red Onion, Dill Oil, Lemon
Chef Ed Szymanski of Dame and Lord’s | New York
Adapted by StarChefs | january 2023
INGREDIENTS:
Smoked Whitefish Broth:
Bones of 2 smoked whitefish
10 grams shirodashi
Smoked Trout:
Salt
Lemon zest
½ steelhead trout, pinboned
20 grams hay
Dill Oil:
200 grams dill
125 grams neutral oil
Celery Root Cream:
1 celeriac
1 quart heavy cream
Pickled Celery:
50 grams apple cider vinegar
50 grams sugar
1 stalk celery, peeled and brunoise
To Assemble and Serve:
¼ red onion, julienned
Lemon juice
Lemon zest
Salt
METHOD:
For the Smoked Whitefish Broth:
In a stock pot over low heat, add bones and cover with water. Cook 2 to 3 hours. Strain into a nonreactive container. Season with shirodashi and refrigerate.
For the Smoked Trout:
In a small bowl, combine salt and lemon zest. Place the trout in a third-pan and cover with cure. Refrigerate 1 hour. Prepare a cold smoker with hay. Place trout over ice and cold smoke for 10 minutes. Dice and refrigerate.
For the Dill Oil:
In a Vitamix blender, combine all ingredients and blend on high speed 8 minutes, or until oil is steaming hot and begins to smoke. Strain through a chinois. Transfer to a squeeze bottle and refrigerate.
For the Celery Root Cream:
In a stockpot over medium high heat, bring salted water to a boil. Slice celeriac into ten ¼-centimeter thick rings. Set aside. Dice the remaining celeriac. Blanch celeriac rings 20 seconds. Immediately shock in ice bath and reserve. In a saucepan over medium high heat, add diced celeriac and cream. Cook until celeriac is soft and tender. Transfer to a Vitamix blender and purée until smooth. Season with salt. Strain through a chinois into a nonreactive container. Reserve.
For the Pickled Celery:
Place celery in a large bowl. Set aside. In a small stockpot over medium heat, bring vinegar, sugar, and 50 grams water to a boil. Pour liquid over the celery. Let cool.
To Assemble and Serve:
In a small bowl, combine diced Smoked Trout, Pickled Celery and onion. Season with lemon juice, lemon zest, and salt. Toss to combine. Place Smoked Trout mixture in the center of a serving bowl. Pour Smoked Whitefish Broth over Smoked Trout. Top with Celery Root Cream and reserved blanched celeriac rings. Finish with 20 to 30 small dots of Dill Oil in the broth around the trout. Serve chilled.
