Ingredients

• 1lb Trout or other White Fish

For Brine

• 500ml Water
• 6 Tbsp Kosher (Sea) Salt
• 6 Tbsp Granulated Sugar
• 2 Cloves Garlic, peeled and halved
• 1 Tbsp Lime Juice

For Salad:

• 4 heads of Endive
• 1 Grapefruit, sectioned and cubed
• Juice and zest of 1 Lemon
• 1 Shallot, Minced
• 2-3 Tbsp fresh Parsley, chopped
• Salt & Pepper to taste

1. Combine all ingredients for the brine
2. Place Trout in a glass bowl/container and cover with brine, refrigerate overnight
3. Rinse Trout and pat dry
4. Place Trout, skin-side down, in Smoker, preheated to 225°C with Alder Bisquettes and smoke for approximately 1.5-2 hours
5. Flake off Trout meat from the boxes and remove skin
6. Place Trout meat in a bowl and toss together with Grapefruit, Lemon juice and half of the zest and shallots and season with Salt & Pepper
7. Cut off the base of each Endive head and remove individual spears from the head
8. Scoop Trout mixture into spears
9. Garnish with Parsley and remainder of Lemon Zest.