Smoked Steelhead Trout Crostini with Sweet Beet Horseradish Mustard Glaze

Smoked Steelhead Trout Crostini with Sweet Beet Horseradish Mustard Glaze

This dish has a great balance of smokiness, acidity, tanginess, and overall savoriness that is truly addicting.

Ingredients

  • Steelhead filets, pin bones removed  ·  1 pound 
  • Brown Sugar  ·  1/4 cup 
  • Diamond Crystal Kosher Salt  ·  3 tablespoons 
  • Herbies Crusting Mix  ·  2 tablespoons 
  • Apple Wood Chips  ·  1 cup 
  • Sweet Beet Horseradish Mustard, divided  ·  1 cup 
  • 1/2 cup mayo  ·   
  • Crostini, for serving  ·   
  • Microgreens, for garnish  ·   

Instructions

Sprinkle Steelhead filets with the salt and brown sugar and set aside in the refrigerator for 2 hours. Remove from refrigerator, pat dry and sprinkle with the crusting mix.

Preheat grill to medium high heat. In a disposable foil pan, add the (unsoaked!) apple chips and place a metal rack over them. Coat the rack generously with cooking spray and place the filets on the rack. Generously coat them with 1/2 of the Sweet Beet Mustard, then loosely tent with foil. Place pan on grill and cover. Let smoke 10- 15 minutes depending on the the thickness of the filets. The internal temperature should be 135 degrees at the thickest part of the filet.

Mix the 1/2 cup of mayo with the remaining 1/2 cup of Sweet Beet Mustard. Spread mayo mustard mix on the crostini.

Flake the filet into large pieces and place on the crostini. Top with the microgreens.