Smoked Trout
White Gazpacho, Grapes, Oranges, Almonds, Chile Oil, Mint
Chef Liam Byres of ELDR and Raccolto | Seattle, WA
Yield: 1 serving
Adapted by StarChefs | November 2025 | Photo: Jeriel Calamayan
INGREDIENTS
Cured Trout:
Kosher salt
1 fillet Scottish Atlantic trout
Zest of 6 lemons
Zest of 2 oranges
Zest of 3 limes
1 cup fennel fronds
4 cups kosher salt
6 cups granulated sugar
¼ cup ground Aleppo pepper
2 tablespoons guajillo chile powder
2 tablespoons Ancho chile powder
2 teaspoons cayenne powder
Smoked Trout:
Applewood chips
White Gazpacho:
100 grams diced bread crust
250 grams green grapes
150 grams almonds
½ cup apple cider vinegar
½ cup verjus
1 tablespoon kosher salt
¼ cup olive oil
To Assemble and Serve:
Sliced grapes
Oranges, supremed
Crushed almonds
Fresh mint leaves
Chile oil
METHOD
For the Cured Trout:
Place trout on a salt-lined sheet tray and set aside. In a large mixing bowl, combine all remaining ingredients. Pour mixture over trout and rub generously to evenly season fish. Top with additional sheet tray to weigh down. Refrigerate 24 hours. The next day, rinse fish and pat dry. Set aside.
For the Smoked Trout:
Place Cured Trout in a perforated hotel pan with ice and applewood chips. Tent with aluminum foil. Using a smoking gun, cold smoke 20 minutes, or until desired flavor is achieved. Remove Cured Trout from pan and wrap tightly in plastic wrap. Refrigerate 3 days.
For the White Gazpacho:
In a Vitamix Commercial blender, add bread, grapes, almonds, vinegar, verjus, salt, and 4 cups water. Blend on high speed until smooth. With the machine running on low speed, slowly stream in oil, blending until mixture is fully emulsified. Strain through a fine mesh sieve into an airtight container. Cover and refrigerate.
To Assemble and Serve:
Remove Smoked Trout from plastic wrap and thinly slice. Shingle across a serving plate. Spoon desired amount White Gazpacho next to Smoked Trout. Garnish with grapes, oranges, almonds, and mint. Finish with drizzle of chile oil.
