Recipe: Smoked Trout Salad


  • 1 cup (236.5 grams) salt
  • ⅓ cup (71 grams) sugar
  • 8 ounces (227 grams) emmer wheat (farro)
  • 1 lemon
  • 1 bunch parsley
  • Fresh cherry tomatoes
  • Chives
  • Sherry vinegar
  • 8 fiddlehead ferns
  • 6 ounces (170 grams) fresh cheese (burrata)
  • Dandelion greens
  • Chickweed
  • Red ribbon sorrel
  • Wild wood sorrel
  • Yarrow


For the smoked trout

Combine one cup salt (236.5 grams) and one-third cup (71 grams) sugar and sprinkle evenly over the small filleted fish. Refrigerate for eight hours to cure. Remove from fridge and rinse under cold water. Refrigerate the fish overnight, uncovered. In the morning, light the charcoal grill (preferably using applewood and charcoal). Once the coals are hot, push them to one side of the grill. Place a tray with ice next to the coals. Put the grill grate on top of the charcoal and the tray of ice. Set the trout on a metal baking pan directly above the tray of ice and “smoke” the trout for ten minutes.

For the farro

Put the farro in a pot and fill with cold, salted water until the farro is submerged. Bring to a boil and simmer. Cook for fifteen minutes until the farro is tender. Strain. Season generously with lemon juice, sherry vinegar, salt, and pepper. Add sliced tomatoes, sliced chives, and parsley.

For the fiddlehead ferns

Remove the top portion of the stems and blanch in a large pot of salted, boiling water for a eight to ten minutes, until tender. Place in a small ice bath to stop the cooking process.

To finish

Spoon the nished farro onto the plate.

Add the smoked trout on top.

Garnish by adding the fresh farm cheese, seasoned fiddlehead ferns, dandelion greens, chickweed, sorrels, and yarrow.

Drizzle with Extra Virgin Olive Oil.

Fiddlehead ferns

Alpine Modern Chef Colin Kirby on fiddlehead ferns:

The ingredients featured in these pages make all the difference. Wild, fresh, and foraged flavors have become a staple in the culinary world, and this dish reflects that point. A main component to the smoked trout dish is the fiddlehead fern. The ferns have a great woodsy, almost bitter flavor reminiscent of where they came from: the forest floor. Their texture is superb, providing an added bite to the creaminess of the trout and fresh cheese. Technically, they are the furled fronds of ferns. They are incredibly healthful as well, high in fatty acids. Fiddlehead ferns can also be pickled and eaten anytime.