Grilled Beet and Smoked Trout Salad with Chiv

---------- Recipe via Meal-Master (tm) v8.04

Title: Grilled Beet and Smoked Trout Salad with Chiv
Categories: Appetizers, Jaw, Salads, Fish
Yield: 2 Servings

2 lg Red beets
3 c Rice vinegar
4 c Water
2 tb Mustard seeds
1 tb Anise seed
1/4 c Sugar
1 tb Cumin seed
4 oz Grape seed oil
1 Bunch fresh chives
Salt to taste
1 oz Lemon juice
12 oz Whole smoked rainbow trout

------------------------FOR GARNISH------------------------
4 sm Bunches of baby leaf lettuce
Zest of 1 lemon

Peel the beets and slice into 1/4 inch thick rounds.
In a nonreactive pot combine the venegar, seeds, and
sugar. Bring to a boil and reduce by half. Add the
water and bring back to a boil. Add beets and cook
until done but still firm. Remove from heat and let
beets cool in liquid. (The beets can be done a week
ahead.)

To make the lemon vinegar: Combine 2 ounces of the
strained cooking liquid from the beets with the lemon
juice. If necessary, remove the bones from the trout.
Bones can be easily removed by taking out the
backbone, and the pin bones for the most part will
come with it. Peel skin off the fillets. Flake the
fish gently into small pieces about the size of lump
crab meat. Store the fish in the refrigerator or until
ready to serve.

To make the chive oil: Combine the chives with the
grape seed oil in a blender. Puree until smooth;
season with salt.

To assemble the salad: Remove the beets from the
liquid and cook on a grill or in a skillet until
warmed. Place three slices of beet onto each plate.
Drizzle about 1 T chive oil around beets; do the same
with the lemon vinegar. Divide the trout into equal
portions and place a small pile of trout on top of the
beets. Finish salads by placing one small bunch of
baby lettuce in the center of each plate and
sprinkling with lemon zest.

From "The Austin American Statesman" typed by jessann
:)

-----