Yield: 4 Servings

Ingredients:

Dry Rub and Smoked Trout

• ½ pound brown sugar
• 1½ pounds kosher salt
• 2 ounces black pepper
• 4 ounces crushed red pepper
• 4 brook trout fillets (skin on)
• Applewood chips, for smoking
  
  Charred Ramps and Fried Eggs:
• 1 ounce and ½ ounce extra virgin olive oil
• 1 pound ramps, washed
• 4 farm fresh eggs
• Kosher salt, to taste
  
  Additional:
• 4 thin slices country bread (preferably Sullivan St Bakery’s Pugliese) toasted in a panini press

Method:
For Dry Rub and Smoked Trout:
Mix dry ingredients thoroughly in a bowl. Coat both sides of the fillets with the dry rub (there will be excess dry rub for later use). Chill for 40 minutes, then rinse in a bowl of cold water.

In a well-ventilated area, place the wood chips in a salamander (or in a conventional oven set on broil) until slightly on fire. Place fish skin side down on a perforated hotel pan (or wire rack) and place on top of the smoking chips. Cover it to smolder the fire and create the smoke environment. Allow to cook for 5 minutes. Remove the cover and carefully remove fish with a fish spatula so that the skin side is up. Allow the fillets to rest for 5 minutes before removing the skin.

For Charred Ramps and Fried Eggs:
In a medium sauté pan on high heat, add 1 ounce of the extra virgin olive oil until smoking. Add the ramps and cook them on one side until nicely browned and on the
verge of burning. Set ramps aside and season with salt and pepper to taste. Using the same pan, add a ½ ounce of extra virgin olive oil and fry the eggs, individually, sunny side up. Reserve oil from pan for plating.

To Assemble and Serve:
Set a slice of toast on a serving plate. Place a quarter of the charred, seasoned ramps on top of the bread. Place the smoked fish on top. Place one egg on top of the fish. Finish the dish with the pan oil from the fried eggs. Serve warm.

Wine Pairing:
Vigra del Melograno- Santa Lucia

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