Local Smoked Trout with Wild Blueberries
I’m using a very simple brining and smoking recipe for today’s Food Day brunch.
The main ingredient is two good sized Québec rainbow trout, properly filleted and de-boned.
I put them in a glass lasagna pan overnight covered in 1/4 cup coarse sea salt and 1 cup of raw brown sugar. Spread the “dry brine” evenly over the meat of the trout, then layered the trout with skin-side out, and meat side in. Refrigerated overnight.
Wash off the brine and drain the liquid off the trout, then pat dry and let sit for 10 minutes. Liberally brush on maple syrup from Steve’s place. If you can’t get Steve’s maple syrup, you’ll have to settle for whatever the local sucrerie can provide 😉
I then put the trout (skin side down) on a few maple planks, smoking with local apple wood for about 2 hours. Give it a final brush of maple syrup after it comes off the smoker, and let sit for about 30 minutes. Beware, because this trout will last about 10 minutes with only a few hungry guests and a couple of baguettes.
As a locavore replacement to the capers, we tried wild blueberries!! And, guess what? The sweetness completed it, and was umpteen times better than the standard capers. The wine matching options on this simple dish will be off the chart.
Some of my favourite people in the world surprised us today for Food Day, driving from Prince Edward Country, across Portage de la Fort and through the Gatineau Hills to Wakefield. Ian and Marit Hanna are the owners of John Hanna and Sons wine merchants. Talk about great people, great food, and a perfect day.
Happy Food Day!
