Smoked Trout Salad with Vanilla Citronette

4 trout fillets, around 5 oz. skin on, pin bones removed

1 cups salt

1/2 cups brown sugar

1/4 cups chopped rosemary

1 lemon’s zest

1 orange’s zest

1/4 cups orange juice

1/4 cups lemon juice

2 tablespoons whole-grain mustard

2 tablespoons fresh thyme leaves

1 vanilla bean, split, scraped, pod discarded

3/4 cups extra-virgin olive oil

salt and pepper, to taste

splash of extra virgin olive oil

2 cups frisee

2 cups arugula

2 oranges, supremed

4 shallots, sliced thin

🧂 Ingredients