This article is also available in: Italian
The cold smoking procedure involves the manual salting of the fillet and a following treatment with fumes of beech wood at low temperatures (23 ° C). For the maximum enhancement of the taste, its temperature should be raised to 18°C when served. The fillet should be cut into thin slices starting from the tail and keeping close to the skin obliquely.
PREPRATION TIME 20 minutes
COOKING TIME 30 minutes
- 250 g cold smoked pink trout fillet Fattoria del Pesce
- 600 g potatoes
- 50 g peas
- 1 radish
- 1.1l vegetable stock
- 1 sprig of tarragon
- ½ small onion, chopped
- a few black peppercorns, crushed
- ½ tsp mustard
- 250g mayonnaise
- 1 tsp wine vinegar
- 3 tbsp extra virgin olive oil
- salt and pepper
- Boil the potatoes with their skins in salted boiling water, drain and let cool briefly.
- Peel the potatoes. Cut in half, lengthwise, into slices not too thick when they are still warm.
- Place the potato slices on a plate, pour on gradually 2/3 of the sauce and let rest for about 15 min.
- Blanch the peas in salted water, drain and add to the potatoes, stirring gently.
- Cut the trout fillets into strips and place them over the potatoes. Add the radish cut into thin slices and drizzle with
- the remaining sauce.
- Mix all the ingredients with a hand blender until you get a smooth and foamy cream.
VARIATIONS AND TIPS
A more creative version can be made by steaming the potatoes, already diced, with water flavoured with vinegar and thyme. Once cooked, arrange the potatoes on a plate, place above the trout cut into cubes and put alongside the mustard mouse and a pea. A creative variation for excellent finger food or aperitifs.