2 tablespoon pecan meal
1/2 pound whole pecans, in-shell for smoke, soaked thoroughly in water and drained
1 trout, cleaned, scaled and filleted
Salt and sugar for cure (50:50 ratio)
1/4 cup mascarpone
1 tablespoon reserved lemon (or lemon zest)
1 tablespoon tarragon
1 tablespoon shallots, minced
1 teaspoon black pepper, ground
6 dashes Tabasco or other hot sauce
- Generously season trout filets with 50:50 salt/sugar mixture and let rest for 30 minutes.
- Rinse fillets and place on a hot smoke fire on grill using the in-shell pecans as the smoke source. Cool.
- Combine all ingredients and mix until combined. Chill.
- Serve on crostini with herb salad.