RS cook booksmokedtrout

Trout, arugula, and green tomatoes are all Montana summer staples.

In executive chef Josh Drage’s seasonal salad at The Ranch at Rock Creek, the horseradish vinaigrette gives the greens and smoked trout a kick. The simple but inventive avocado vinaigrette, rather than a more traditional mayonnaise-based dipping sauce, lends a healthier touch to the fried green tomatoes.

Avocado Vinaigrette

¼ avocado
1/3 cup white balsamic vinegar
Pinch of salt
3 large basil leaves
2/3 cup olive oil

Add all ingredients except the olive oil to a blender. Blend ingredients while slowly adding the oil until smooth. Add a splash of white wine or water to adjust consistency if too thick.

Horseradish Vinaigrette

1 shallot, minced
Fresh thyme leaves to taste
1 tablespoon prepared horseradish
1¼ cups champagne vinegar
½ cup olive oil
Salt and pepper to taste

Add all ingredients except olive oil, salt, and pepper to a small bowl. Pour olive oil in slowly, whisking to combine. Season with salt and pepper to taste. Note: This vinaigrette will not be emulsified, so re-whisk before using.

Fried Green Tomatoes With Smoked Montana Trout

2 eggs
2 cups milk
1 – 3 green tomatoes
2 cups flour
Panko breadcrumbs
Olive oil for shallow frying
A handful of arugula
1 smoked trout
1 red onion, julienned
1 avocado, sliced
Salt and pepper to taste

Whip the eggs and milk together. Slice the green tomatoes and dredge in flour. Dip in the egg mixture and then coat in the panko breadcrumbs, pressing them down on each side.

Place a large sauté pan over medium heat and coat with olive oil. Cook tomatoes until crispy and deep brown. Pull out of pan and season with salt and pepper. Cool slightly; then place two fried tomato slices on the side of each plate.

Toss the arugula lightly in the horseradish vinaigrette. Place in a small pile on the opposite side of the plate. Fleck the smoked trout on the arugula and garnish with the red onion.

Place one slice of avocado on the fried green tomatoes and garnish with the avocado vinaigrette.


Recipes courtesy Josh Drage, executive chef at The Ranch at Rock Creek. From the October 2015 issue.

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