Chef Jeff Carter’s Fall Trout Salad

Chef Jeff Carter takes on Trout this month with a Smoked Trout Salad and Tomato Vinaigrette dressing. Make a reservation at Dancing Bear Lodge to enjoy this beautiful salad or try making it at home yourself!

Salad
Bibb lettuce
Cherry tomatoes
Smoked trout

The salad is tossed together with the vinaigrette and then topped with fried green tomatoes

Tomato vinaigrette
1 pint cherry tomatoes
4 oz champagne vinegar
1 T roasted garlic
3 dashes red pepper flakes
1 t sugar
½ c olive oil
3 c extra virgin olive oil
2 oz crème fraiche
1 T parsley, chives, and thyme

Combine all ingredients except the herbs and olive oil in the vita prep and puree. Pour in the olive oil while the blender in running. Add herbs and season to taste.

Fried Green Tomatoes
Cut green tomatoes in ½ in cubes and soak in for at least one hour. Season and bread the tomatoes in 2 parts cornmeal, 1 part flour. Salt, pepper and add a couple of dashes of cayenne pepper. Fry at 350 degrees.

Featured Fall Cocktail “The Whiskey Cast”

Dancing Bear Lodge introduces “The Whiskey Cast,” its new signature drink for the fall. The drink pairs well with trout dishes. Come to Dancing Bear Lodge to sip the new drink or try making it yourself at home!

Ingredients:
¼ slice of fresh ginger, cubed
½ lime wedge
½ tsp. honey
1 oz Prichards Tennessee Whiskey

Muddle the fresh ginger to extract the juice. Add the lime and honey and muddle to blend the flavors. Add whiskey and ice and shake till blended. Strain over rocks, glass filled with ice.