Smoked Trout and Beet Salad

• 8 cups water
• 4 tablespoons plus 1 1/4 teaspoons salt
• 2 tablespoons sugar
• 4 tablespoons black loose-leaf tea
• Juice of two lemons (about 2 tablespoons)
• 2 8-ounce fresh trout fillets (may substitute smoked trout fillets if you do not have a smoker; see step 2 below)
• 2 large red or golden beets
• 4 cups vegetable or chicken stock or broth
• 1 cup crème fraîche or sour cream
• 1 teaspoon Banyuls or balsamic vinegar
• 4 cups baby beet greens or your favorite salad greens, torn into bite-sized pieces

1. Combine the water, 4 tablespoons salt, sugar and tea leaves in a medium pot, and bring to a simmer. Remove from heat, and let steep for 5 minutes. Strain through a fine mesh strainer into a shallow pan that will fit the trout comfortably; discard the tea leaves. Add the lemon juice, and allow the mixture to cool. Place the trout fillets in the liquid, and refrigerate for 1 hour.

2. Remove the trout from the liquid, and pat dry. Place in a smoker set at 175° F, and smoke until trout just begins to pull apart, 10 to 15 minutes. Remove from smoker, and let cool. (If you do not have a home smoker, purchase trout that's lightly smoked.)

3. Put the beets, stock and 1 teaspoon salt in a roasting dish, cover tightly, and roast in a 425° F oven until a knife easily pierces to the center, 45 minutes to 1 hour. Remove the beets from the liquid, and peel when cool enough to handle. Cut into approximately 1/2-inch chunks.

4. In a small mixing bowl, combine the crème fraîche or sour cream, vinegar and remaining 1/4 teaspoon salt. Dress the beet greens or salad greens with the mixture, lightly coating the leaves. Cut the trout into 4 equal portions, and divide among 4 plates. Serve immediately with the beets and greens arranged alongside. Serves 4.

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