Cold-Smoked Trout Benedict

Highland Lake Inn

86 Lilly Pad Lane , Flat Rock, NC 28731 États-Unis


  • 8 Filet Trout
  • 1 1/2 oz Brown Sugar
  • 2 oz Sugar, granulated
  • 1 tablespoon Cumin, seed
  • 2 tablespoon Fennel, seed
  • 1/2 oz Black peppercorn
  • 1 1/2 oz Salt
  • 8 oz Butter, Clarified
  • 2 oz Egg Yolk
  • 1/8 teaspoons White pepper ground
  • 1/2 teaspoon Salt, kosher
  • 1 oz Arugula
  • 1/2 each Lime
  • 3 oz Water
  • 16 each Eggs
  • 8 each English muffins
  • 1/4 cup Redfish Seasoning and some for garnish
  • 16 Slices Green Tomato


  1. For the Trout: Combine Brown sugar, granulated sugar, toasted cumin seeds, toasted fennel seeds, toasted cracked peppercorns for the cure. Then wrap two trout fillets together, skin out, using 3 T. of the cure mix; repeat with remaining trout. Press wrapped trout, refrigerated, between hotel pans weighted with several cans for 36 hours. Rinse well, dry, and let stand refrigerated untill glossy. Cold smoke the trout for 45 minutes then slice thinly. Hold chilled.
  2. For the Hollandaise: Over hot water bath whisk egg yolk, lime juice and a pinch of salt to the ribbon stage. Whisk in the water, arugula, salt and pepper then transfer to a quart non reactive bowl. Using an immersion blender slowly add the clarified butter until desired consistency. Keep warm.
  3. Season green tomato slices with Magic then griddle lightly (should remain firm). Place on English Muffin followed by 1.5 ounces of trout and poached eggs. Ladle hollandaise over top of the eggs.
  4. Garnish with blackened seasoning, tomatoes and chives.
About this recipe:

Cold-Smoked Trout Benedict