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, ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.