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, ...
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