Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 2 lbs of whole trout by seasoning it with 2 teaspoons of sea salt and 1 teaspoon of black pepper, allowing it to rest for 30 minutes.

2. 2

   In a small bowl, whisk together 0.25 cup of lingonberry jam, 2 tablespoons of pomegranate molasses, and 1 tablespoon of apple cider vinegar to create the glaze.

3. 3

   Smoke the seasoned trout in a smoker or grill with wood chips (apple or alder) at 225°F (107°C) for approximately 1 hour, or until an internal temperature of 145°F (63°C) is reached, brushing with half of the pomegranate-lingonberry glaze during the final 15 minutes of smoking.

4. 4

   While the trout is smoking, boil 1.5 lbs of new potatoes in salted water until they are tender when pierced, then drain and cool slightly before quartering them.

5. 5

   In a large bowl, gently combine the quartered potatoes with 0.5 cup of crème fraîche, 1 tablespoon of fresh lemon juice, 0.25 cup of chopped fresh dill, and 0.5 unit of finely diced red onion.

6. 6

   Season the potato salad with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper, tasting and adjusting as needed for optimal flavor.

7. 7

   Serve the warm smoked trout, flaked into individual portions, alongside the refreshing dill-crème fraîche potatoes, and drizzle the remaining pomegranate-lingonberry glaze over the fish.