Stuffed and a bit smoky
Lakes and rivers—and fish–are plentiful in both Finland and Minnesota, where Soile Anderson (at far right) and Eleanor Ostman are from.
The team behind the FFN Lecturer of the Year program “Meet the Finn Cooks” shares the recipe for delicious grilled stuffed rainbow trout with cucumber-dill dressing.
Click here to watch the video @ YouTube.
Grilled Stuffed Rainbow Trout
Serves 6
6 boned rainbow trout
1/2 cup olive oil, divided
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons Vegetable Magic (Paul Prudhomme product)
1 tablespoon ground black pepper
1 teaspoon salt
10-ounces fresh spinach
I/2 cup green onion, chopped
4 tablespoons fresh dill
1-1/2 cups crumbled feta cheese
2 tablespoons brown sugar
2 tablespoons Siracha seasoning or barbecue seasoning
Wood chips, soaked in water
To make filling: sauté onion and garlic in a splash of olive oil. Add Vegetable Magic, pepper and salt. Stir fresh spinach into onion mixture and sauté until spinach cooks down but do not overcook. Add green onion and fresh dill; stir well. Stir in feta cheese. Allow the mixture to cool down.
Rub the trout with remaining olive oil on all sides and sprinkle with additional salt. When filling has cooled, place that mixture inside the trout and roll trout to enclose. Sprinkle the trout skin with a mixture of brown sugar and Siracha or barbecue seasoning.
Prepare grill with charcoal until hot; top with soaked and drained wood chips and alllow smoke to form. Place trout on a well-oiled grill (so it doesn’t stick). Place cover over grill with vents open. Allow trout to cook until done. Serve trout with the following dill sauce.
Cucumber-Dill Dressing
2 cucumbers, peeled, seeded and cut into 1/4 inch dice
2 cups mayonnaise
2 cups sour cream
1 small onion, finely diced
1 large garlic clove, finely diced
1/4 cup finely chopped fresh dill
1 teaspoon freshly ground pepper
1/2 cup balsamic vinegar (white, if possible)
Combine all ingredients in a large bowl. Cover with plastic wrap and place in refrigerator until chilled. Makes about 6 cups.
The recipe is from the book Celebrations to Remember: Exceptional Party Decor and Fabulous Food by Soile Anderson and Eleanor Ostman.
For book sales information, contact Eleanor Ostman at eaostman @ aol.com
For information on the Lecturer of the Year program, contact Hilary Virtanen at hilary.virtanen @ finlandia.edu