YIELD: 6 servings
| Garlic Herb Aioli: | |
|---|---|
| 2 | egg yolks |
| ½ | lemon, juiced |
| 1 Tbsp. | water |
| 1 | clove garlic, minced |
| ½ tsp. | sea salt |
| 1 cup | grapeseed oil |
| 1 | bunch basil, chopped |
| 1 | bunch parsley, chopped |
| 1 | bunch chives, thinly sliced |
| Smoked Trout: | |
| 3½ cups | salt |
| ½ gal. | water |
| 6 | (6 oz. each) rainbow-trout fillets |
| ½ gal. | ice |
| wood chips, as needed | |
| 12 | slices sourdough bread, toasted |
| 6 | pieces red-leaf lettuce |
| 6 | slices tomato |
| 12 | slices cooked apple-wood bacon |
For herb aïoli: Combine egg yolks, lemon juice, water, garlic and salt in food processor. With motor running slowly, drizzle in oil to make an emulsion. Add herbs and pulse to combine. Reserve refrigerated until use.
To brine and cold-smoke trout fillets: Mix salt in water. Soak trout fillets in brine for 20 minutes. Transfer fillets to ovenable rack.
Place layer of wood chips in open smoker pan, light, and place in bottom of cool oven. Fill 2" hotel pan with ice and place on rack above the wood chips. Place rack with trout above the ice and smoke for 1 hour.
For BLTs: Thinly spread garlic herb aïoli on 1 side of each toasted sourdough slice. Divide lettuce and tomato evenly atop 6 sourdough slices. Divide bacon slices evenly atop tomato. Top each bacon layer with 1 trout fillet. Crown each sandwich with a remaining toasted sourdough slice. Serve immediately.
Recipe and photo: Clear Springs Foods