Triticale With Smoked Trout And Artichokes In A Lemon Tahini Dressing Recipes

SMOKED TROUT SALAD WITH CREAMY LEMON DILL DRESSING

Steps:

• TO MAKE DRESSING: whisk together all dressing ingredients until creamy smooth. Set aside.
• TO ASSEMBLE SALAD: arrange butter leaf lettuce and arugula on a large platter or salad bowl. Mix in cucumbers, and peach slices. Top with pickled onions, extra fresh dill, egg halves and large flakes of smoked trout. Drizzle with dressings.

SMOKED AND STEAMED ARTICHOKES

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the court bouillon: Combine the garlic, dill, 4 cups of water and wine in a large stock pot. Squeeze the lemon juice into the pot, then add the lemon half. Season with salt and pepper. Bring to a gentle boil over direct heat.
• For the artichokes: Cut off the top inch and most of the stem close to the base. Trim the tip of each outer leaf with kitchen shears. Trim the bottoms of the artichokes and prick with a fork or paring knife. Place over indirect heat to take on some smoke while the poaching liquid comes to a boil, about 5 minutes.
• Place the artichokes in the liquid, bottoms up. Cover and simmer until a knife inserted into the bottom of the artichoke gives no resistance, about 30 minutes.
• Meanwhile, make the vinaigrette: Whisk all the ingredients together in a medium bowl and season with salt and pepper.
• Serve the artichokes with the vinaigrette on the side for dipping.
• (Alternatively, you can poach the artichokes over medium-high heat on a stovetop.)

SMOKED TROUT SALAD WITH MEYER LEMON DRESSING

Steps:

• Toss the endive, shallots, and radishes in a large bowl. Toss with half of the dressing and season with salt and pepper. Divide the mixture among 4 plates and arrange the beets around the plate. Tear the trout fillets into bite-sized pieces and place on each salad. Top each with 1 tablespoon of the trout roe and serve.
• Whisk together lemon juice, vinegar, mayonnaise, mustards and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified and stir in the tarragon.
• Combine water, salt, and sugar in a large container and mix until the salt is completely dissolved. Add the fish, cover, and refrigerate for 1 hour.
• Soak wood chips in water for at least 1 hour. Remove trout, rinse and dry thoroughly.
• Use a covered grill (charcoal, gas or electric) and preheat to about 200 degrees F. Cover
• heated coals with 1/3 of the hickory chips. Place fish, skin side down, on well-greased grill, about 4 inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips, as necessary. Smoke trout for approximately 20 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.

TRITICALE WITH SMOKED TROUT AND ARTICHOKES IN A LEMON TAHINI DRESSING

Steps:

• 1. Soak the triticale berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the berries in a fine-mesh sieve or small-holed colander set in the sink, then pour them into a large saucepan. Cover with more water, until they're submerged by several inches. Bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 45 minutes. Drain once again in that sieve or colander; rinse with cool tap water until the grains are at room temperature. Shake the colander to drain the berries.
• 2. Place the lemon juice, tahini, vinegar, mustard, salt, and pepper in a mini food processor or blender. Turn it on, then drizzle in the oil in dribs and drabs to make a rich dressing. You can also make this dressing in a small bowl with a whisk, but you'll need to give your forearm a workout. Whisk the first ingredients together, then whisk in the oil in a very small, steady stream.
• 3. Pour the cooked triticale into a large bowl. Pour and scrape the salad dressing into the bowl as well. Add the artichoke hearts and smoked trout. Stir gently to avoid breaking the trout into minuscule threads but nonetheless make sure everything's well combined.

SIMPLE LEMON TAHINI DRESSING

Steps:

• Whisk tahini, lemon juice, and garlic together in a bowl; add water, 1 tablespoon at a time, until dressing reaches desired thickness.n

LEMON TAHINI DRESSING

Steps:

• Combine lemon juice, tahini, olive oil, water, garlic, salt, and pepper in a mini food processor or blender; process until pureed and smooth.
• If dressing is too thick, add 1 teaspoon water and blend to thin. Continue adding water by the teaspoon until you reach your desired consistency.

LEMON AND TAHINI DRESSING

Steps:

• Combine tahini, olive oil, water, lemon juice, lemon zest, garlic, pink salt, and pepper in a 2-cup measuring cup. Stir briskly with a whisk until all ingredients are well blended. If a thinner dressing is desired, add water, 1 teaspoon at a time, stirring after each addition, until the desired consistency is achieved.