Classic Slovenian Red Trout and Potato Salad with A Twist

Bine uses the Glowen Raptor 2 oven and wood to create this recipe. A gentle smoking technique brings out the natural richness of the trout while keeping it delicate, juicy, and perfectly balanced with a fresh potato salad.

Essential Ingredients

Fish & Garnish

Dry-aged red trout

Potatoes

Chives

Sour cream

Salt

Black pepper

Wild herbs

Apple cider vinegar

Roasted pumpkin seed oil

Equipment

Glowen Raptor 2 Multi-Fuel Pizza Oven

Door for Glowen Raptor 2

Firebox for Glowen Raptor 2

Cutting and Serving Board

Baking Gloves

Step by Step Instructions

Smoking the Trout

• Gently smoke the trout using warm smoke at around 120°C.
• Check that the oven is holding this temperature and adjust if needed.
• Place the trout in a cold skillet and put it into the oven.
• Allow it to smoke slowly until the core temperature reaches 45°C.
• This process will take approximately 1 hour.

Preparing the Potato Salad

• While the trout is smoking, boil the potatoes in salted water with the skin on until tender.
• The cooking time will depend on the size of the potatoes.
• Once cooked, allow them to cool, then peel and cut them into small dice.
• Finely chop the chives and mix them into the sour cream.
• Season with salt and black pepper.
• Add the diced potatoes and mix until evenly combined.

Finishing the Trout

• Once the trout reaches a core temperature of 45°C, remove it from the oven.
• Use a kitchen thermometer to accurately check the temperature.

Serving

• Place the potato salad into a serving bowl.
• Carefully cut the trout along the back, remove the skin, and gently separate the meat from the bones.
• The fish should be very soft and juicy.
• Place the trout on top of the potato salad.
• In a separate bowl, combine the wild herbs and season with salt, pepper, apple cider vinegar, and roasted pumpkin seed oil.
• Finish the dish with the wild herb salad and a final drizzle of pumpkin seed oil.